Ingredients
- 1 teaspoon olive oil
- 1 cup diced bell pepper, any color
- 3/4 cup diced red onion
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 10 ounces fresh baby spinach
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 cups cheese, grated Pepper Jack
- 8 ounces cream cheese, full-fat
- 1/4 cup milk, any type
- green onions, for optional garnish
- Tortilla chips, for dipping
Nutrition Information
Serving size: 1/2 cup
Calories: 160
Carbohydrate: (0%)
Protein: 6g (12%)
Total Fat: 12g (18%)
Saturated Fat: 7g (35%)
Trans Fat: 0g
Cholesterol: 40mg (13%)
Sodium: 300mg (13%)
Dietary Fiber: 2g (8%)
Calcium: 20%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In a very large skillet, heat oil over medium heat. Sauté pepper and onion for 3 to 4 minutes or until softened and onions are translucent.
Add cumin and chili powder and cook for 1 to 2 minutes to toast spices.
Add spinach and tomatoes and cover for 2 to 3 minutes or until spinach is wilted, stirring as necessary.
Reduce heat to medium-low and add Pepper Jack cheese, cream cheese, and milk. Continue to stir until all the cheese is melted and combined into a smooth dip.
Serve immediately with tortilla chips. May also be kept warm in a slow cooker (on “warm” setting) for entertaining/parties.
Store leftovers in an airtight container in fridge 2 to 3 days. Reheat slowly in a saucepan over medium-low heat before serving.
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