Amy, the only strict vegetarian in our book group, brought this to one of our meetings years… ouch, more than a decade ago, since it was before Gus was diagnosed with Celiac Disease. Rich and satisfying, it remains a favorite.  The original recipe includes making crackers out of pita bread baked with melted butter, cumin, and lemon pepper. Since I have yet to find satisfactory GF flat bread or pita, we incorporated the flavors in the dip: delicious! It also makes it possible to serve as a side to “south of the border” entrees.

Spicy Spinach & Cheese Dip – Serves 12-16

INGREDIENTS:

1 tablespoon minced jalapeno pepper

3/4 cup finely chopped  yellow onion

2 cups finely chopped tomatoes

10 ounces steamed spinach, chopped and squeezed dry (or 10 oz. organic frozen spinach, cooked and squeezed dry)

8 ounces cream cheese, room temperature

2 cups Monterey Jack cheese, grated (reserve a little to sprinkle on top before baking if you like)

1/3 cup heavy cream

1 teaspoon ground cumin

1 teaspoon grated lemon zest (organic and wash the lemon – you’re using the peel!)

3/4 teaspoon sea salt

1/2 teaspoon fresh ground pepper

DIRECTIONS:

1. Preheat the oven to 350F.

2. Combine the peppers, onions, tomatoes, spinach, cream cheese, cream, cumin, zest, salt, and pepper in a mixing bowl. Stir to blend evenly.

3.  Fold in the Monterey Jack cheese and turn into a round shallow oven safe serving dish. I often use a ceramic fondue dish.

4.  Bake for 25 – 30 minutes or until steaming, bubbling, and lightly browned.

Serve with GF chips or crackers. A dollop is also a excellent “side” on a plate of enchiladas, fajitas, or tamales.

Weighing the spinach

Cook for a few minutes

Tomatoes from the garden

Diced fine

Minced onion

Press the spinach dry

Blending with cream cheese

Adding spices

Weighing the cheese

Folding the cheese into the mixture

Preparing to bake