Village Tavern Restaurant Recipe
3 tablespoons olive oil
2 cups yellow onion, diced 1/4 inch
1/2 teaspoon cumin, ground
1 teaspoon kosher salt
1 teaspoon black pepper, coarse ground
1 pound cream cheese
1 1/2 cups half and half
1 pound Monterey Jack cheese, shredded
1 1/4 pounds frozen spinach, thawed, squeezed, dry
1/4 cup jalapenos, canned, diced 1/4 inch
3 cups fresh Roma tomatoes, diced 1/2 inch, drained
As needed: Monterey Jack cheese, shredded
As needed: cheddar cheese, shredded
As needed: jalapenos, canned, sliced or diced
Preheat saucepot with oil. Saute onions and cumin for 10 minutes. Do not brown onions. Onions should be tender. Add salt, pepper, cream cheese, and half-and-half. Simmer until cream cheese melts. Fold in Jack mix until smooth. Chill immediately. Do not use with dry mix until completely cooled.
For the dry mix, mix spinach and cheese sauce thoroughly. Wash and drain tomatoes completely, so not to bleed or run on sauce. Fold in tomatoes and diced jalapenos.
Then, to serve: Place spinach mixture in a deep dish. Mix enough shredded Monterey Jack and cheddar cheese to cover the top. Place in a 350 degree oven and bake until cheese is fully melted. Garnish with extra jalapenos, sliced or diced. Dip may be served with corn chips or warm flour tortilla.
Note: To create a spinach-and-artichoke dip, replace 1/2 pound of frozen spinach with 1/2 pound canned artichoke hearts, quartered and drained well.