Creamy Spinach Dip with a Kick
We have the perfect game-day dip recipe for you! It’s easy and certainly a game-changer to traditional spinach dips. We use Cacique Crema Mexicana Agria as the base and we add jalapeno to spice it up. Take it one yard line further and make your guests think you slaved all morning in the kitchen with these low-carb cheese crisps are keto-friendly and are very easy to make. They will definitely satisfy your cravings for chips and salty snacks!
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® Manchego, 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
