Spinach con Queso

I used to work at this great local restaurant in northern Minnesota that served an absolutely delicious spicy spinach cheese dip. It's got a little sizzle, but not too much, and tastes wonderful--even non-veggie eaters love this stuff. After work, a bowl of this with chips and a beer were the perfect meal! (We ran a lot, and had two floors. I worked it off.) When bored, I would chat with the bartenders and watch them make drinks (which later earned me a bar tending job) and with the cooks, and watch them make the food. I was lucky to get the recipe for this dip, which was one of the most popular things on the menu. It is always a hit, pretty much foolproof, and because it has spinach in it, you can pretend you're eating it for the iron. We could all use more iron.


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.

Cowboy Caviar Bean Dip

by Ronica Skarphol Brownson


My original recipe is from my Aunt Carol, but I made a few changes to suit our preferences, and it's easily adaptable. (It will probably be different the next time I make it, but this is today's version!) This is kind of a family tradition at the holidays, and it is always a big hit. It makes a lot but keeps well in the fridge since it's in a vinegar/sugar dressing. I mix it up in an ice cream bucket. Serve with a slotted spoon.

• 2 cans black eyed peas  (rinse & drain)
• 2 cans pinto beans  (rinse & drain)
• 2 cans black beans   (rinse & drain)
• 2 cans shoe peg corn  (drained)
• 1 small can chopped green chiles (drained)
• 1 can sliced jalapenos, drained and chopped fine
• 1 jar roasted red peppers, drained and chopped fine
• 1 med. diced onion (chop fine)
• 1 c. chopped celery (chop fine)
• 1 c. chopped sweet peppers (I used a mix of red, orange and yellow.)

Bring to boil:

• 3/4 c. cider vinegar
• 1/4 c. oil
• 1/2 c. sugar
• juice of one lime
• 2 T. Penzey's Bold Taco seasoning (or any taco seasoning)
• 1 T. Creole Seasoning (Tony Chachere's, or any other all-purpose season salt--to taste.)
• 1 T. Crystal Sauce (or Tabasco)

Bring to boil----cool and pour over ingredients. I do the dressing first, and by the time the veggies are chopped, it is cool enough to pour over. Allow to marinate several hours in the refrigerator. Serve with a slotted spoon and tortilla chips (scoops are perfect).  Keeps a long time in fridge. This can easily be cut in half, but this size serves a crowd!

AWESOME Nacho Bean Dip

by Lora Price

8 oz. softened cream cheese
8 oz sour cream
1 can refried beans
1 package chili powder seasoning mix
½ cup taco sauce
1 can jalpenos (optional)
1 ½ c. each – sharp cheddar and Monterey Jack cheeses, grated (reserve ¾ cups of each
for topping)

Beat cream cheese and sour cream together until smooth. Stir in beans, chili powder,
seasoning mix, taco sauce and (optional) jalapenos. Stir in ¾ cup each cheddar and
Monterey Jack cheese. Spoon into lightly greased casserole dish and top with an addition
¾ cup each of the cheeses. Bake at 325 for 20 minutes. Serve with tortilla chips.
Leftovers warm up great. (There are never any leftovers. =)