I’m so super pumped to share this recipe with you! I sure hope you are a procrastinator like me and still haven’t figured out what you are bringing to that New Year’s Eve party tonight. If you already have a plan, well kudos to you, but it might have to change when you see this yummy dip.
The inspiration for this spinach dip stems from my love of a restaurant in East Grand Forks, MN called the Blue Moose. I went to college not far from there and every chance we’d get we would go eat there. Now every time I visit the area there I have to go eat there. Like HAVE too. No option.
So I figured it was dang time I recreate this dip from Blue Moose. It might just be my main reason for my obsession with the Blue Moose.
It’s not your regular old spinach dip, but a delightfully creamy spinach dip with a zip, due to the yummy pepper jack cheese and jalapenos in it.
If you are looking for a dip with zip this is your baby! Trust me. Just make it. Do it. No questions asked.
P.S. Rissa if you are ready this I think we need to road to rip to the Moose like old times!
- 4 Tbsp butter
- 4 Tbsp flour
- 3 c. milk
- 2 c. Velveeta white queso shredded
- 2 c. Velveeta pepper jack shredded
- 1/2 c. red peppers diced
- 2 Tbsp jalapenos diced
- 4 oz frozen spinach thawed & drained
Melt butter in saucepan over medium heat. Add flour and milk to melted butter.
Add white queso and pepper jack cheese. Melt over medium heat, stirring occasionally.
Add red peppers, jalapenos and spinach. Stir until mixed. Adjust the amount of jalapenos according to how hot you want the dip. The two tablespoons makes it quite spicy!
Serve with chips or bread.
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