Spinach con Queso
*note: amounts are approximate. Sometimes, I add more spinach and chiles, sometimes I make it more cheesy, but no matter what you do, it's great.
- 1 onion, chopped fine
- 1 T. butter (or margarine, or oil, I've even used bacon fat with good results)
- 1 or 2 10 oz. packages frozen spinach, thawed, drained and chopped fine
- 1 or 2 cans chopped green chiles (found in the Mexican foods section)
- 1 lb. Pepper Jack cheese, cubed or shredded for easier melting
- 1 lb. sour cream
- Tony Chachere's Original Creole Seasoning (or your favorite seasoned salt, or you could use salt and a bit of chile powder. I like Tony's--if you haven't tried it, I highly suggest grabbing a can!)
Cook onion in butter until it's translucent. Add spinach and chiles (undrained) and cook until it's mostly dry. Add cheese and half of the sour cream, and cook, stirring, until the cheese is melted. Add the rest of the sour cream and season to taste with the Tony's. (I'd say it's about 5 shakes for me--maybe 1 t., but it will depend on how salty your cheese is.) Serve with tortilla chips, bread or veggies. Chips are my favorite. Make sure they are sturdy--delicate chips can't lift this hefty dip.
You can serve immediately, or refrigerate and reheat later. I've reheated it in a small crockpot, a fondue pot, the microwave, and the oven with great results every time. If it gets too thick, you can add more sour cream.