Creamy Spinach Dip with a Kick
WHAT YOU NEED
- 1 (10-ounce) Package frozen chopped spinach, thawed, drained and squeezed dry
- 2 Tablespoons olive oil
- ¼ Cup Cacique® Cotija, grated
- 1 Jalapeño, finely chopped
- 2 Tablespoons minced shallot
- 1 Garlic clove, minced
- ½ Teaspoon salt
- ¼ Teaspoon ground black pepper
- ⅛ Teaspoon cayenne pepper
- 3/4 Cup Cacique Crema Mexicana Agria
- 2 Cups water
- For the Cheese Crisps:
- 2 cups Cacique® Cotija, shredded
- 2 cups Cacique® Oaxaca, shredded
HOW TO MAKE IT
- In a large bowl, stir together the chopped spinach, olive oil, Cotija cheese, shallot, garlic, salt, pepper and cayenne until completely combined. Gently fold in the Cacique® Crema Mexicana Agria until thoroughly incorporated. Cover and refrigerate for at least 1 hour. Serve in a bowl with our Cheese Chips and fresh vegetables. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
- For the Cheese Crisps: In a medium sized bowl, combine cheese together with hands. Using a measuring spoon, drop 1 tablespoon piles of the cheese mixture about 2 inches apart (the cheese will spread so don't put them too close) on a microwave safe plate. Microwave on full power for approximately 2 minutes. They will take about 1 1/2 minutes. We recommend cooking for 1 minute, checking, and then microwaving in 30-second intervals (perhaps a 15-second interval at the end) until the cheese is crisp and golden brown.
