One of their appetizers was my manna from heaven. Nearly every shift would end with a plate of it plus a cold pint of Summit Great Northern Porter, and since it has vegetables in it, I considered it a well-balanced meal. Heh.
I buttered up one of the cooks enough so he let me watch him make the industrial-sized batch for the restaurant one day, and then went home and tinkered with it until I came up with a home version that's just as good, and easy to make. I made some yesterday for Dr. B's "Beer Meeting", but doubled the batch so there would be leftovers for me. If we don't eat it all, it may become spinach enchiladas for supper one night, too.
After tweeting about it and receiving several requests for my recipe, and lots of nice birthday wishes that put me in a good mood, and a cake that Erin made me and even sent home with me (yes I am totally on sugar and cheese right now), I felt generous. So, here you go--my birthday present to you. Enjoy.
Ronica's Blue Moose Spinach Dip (Spinach Con Queso)
- 1 small onion, chopped
- 1 T. butter
- 1 small can chopped green chiles
- 1 10 oz. package frozen chopped spinach, thawed and drained well
- 1 lb. Pepper Jack cheese, cubed
- 8 oz. (+ to taste) dairy sour cream
- Seasoning mix of your choice (I use Tony Chachere's Original Creole Seasoning--it's delicious! Lawry's would probably be fine, too, or do a once around the kitchen.)
Sauté the onion in butter until softened. Add chiles and spinach and cook until any remaining liquid is gone. Season with seasoning salt, and add cheese, cooking and stirring over low heat until the cheese is melted. Stir in sour cream. Serve warm with tortilla chips or bread, and it tastes great with a pint of ale or porter on the side. Can be refrigerated and reheated, but you may need to add more sour cream to make it smooth again.