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This recipe was emailed to Rachel from Colleen after the dinner party where it was first released, so all the notes at the bottom are from her, and quite handy. If you think you can get Rachel to cook please send her your recipes. Her husband will thank you.
Ingredients:
1 tbsp Jalapenos - (in jar from the supermarket)
¾ cup chopped onion (or 1 large)
2 cups chopped tomato (or 2 tins if out of season)
1 pkt of frozen spinach, about 10oz, squeezed out and dry as much as possible
1 tub of cream cheese, about 250g
2 cups tasty grated cheese
Method:
Mix together… put in oven proof dish.
Bake 1 hour, 200 degrees Celsius, or 400 Fahrenheit.
A Couple of Notes:
I always use the tins of toms, but find the dip a bit wet…
So when putting in the tins, take out some of the juice.
I always use the frozen spinach, but its important to thaw it, and squeeze it out to be as dry as possible, again to reduce the ‘water’ content of the dip.
I put some extra cheese in if the mixture looks too wet.
I always use the tins of toms, and frozen spinach because it makes this a very quick dish, taking less than 10 mins to put together.
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Here is Michael selecting another wine at the dinner where the cheese dip was first revealed.
It is so very good.
Hit print and cook it now.
Match it with EC2 here
Want to see more dinners at the Daymond-Kings?
Click here.
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