J Alexanders Spinach Queso Dip Recipes

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SPINACH DIP (A.K.A. J ALEXANDERS) RECIPE - (3.7/5)



Spinach Dip (a.k.a. J Alexanders) Recipe - (3.7/5) image

Provided by á-4527

Number Of Ingredients 13

1 (5-ounce) package frozen creamed spinach, finely chopped then cooked
1/2 teaspoon olive oil
2 tablespoons butter
2 tablespoons flour
1/4 fine diced onion
1 (4-ounce) can green chilis
1/2 pint heavy whipping cream
1 (32-ounce) package (1 pound) Velveeta Mexican Cheese
1 1/2 ounce cream cheese
1 teaspoon salt
2 teaspoons pepper
1 tablespoon sugar
1/2 cup fresh cilantro

Steps:

  • Add olive oil to saucepan and cook spinach over high heat until wilted as directed on package. Set aside. In medium saucepan, heat butter, add onion. Cook until clear. Add flour, stirring constantly until a roux forms. Add spinach and green chilis. Cook and stir until well mixed. Add cream and cook until it boils. Reduce heat and gradually add cream cheese and velveeta cheese until melted. Stir in salt, pepper, cilantro, and sugar. Serve right away with chips.

SPINACH CON QUESO



Spinach Con Queso image

Styled after a similar appetizer at The Blue Moose in East Grand Forks, Minnesota, this is a very addicting creamy appetizer that goes well with tortilla chips. It has a little kick, but not enough to make your eyes water. Of course, for the heat lovers, you can kick it up a notch if desired. This has become an instant family-favorite and one of my most requested appetizers.

Provided by duboo

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 16

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter
½ cup chopped onion
1 clove garlic, minced
1 cup chopped red bell pepper
1 jalapeno pepper - seeded, membranes discarded, and pepper chopped
1 ½ pounds pepperjack cheese, cut into cubes
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
2 (12 fluid ounce) cans evaporated milk
¼ teaspoon salt

Steps:

  • Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.
  • Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 8.2 g, Cholesterol 61.3 mg, Fat 19 g, Fiber 0.8 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 363.9 mg, Sugar 5.5 g

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