Alaskan Spicy Spinach Dip

Alaskan Spicy Spinach Dip

16 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Sheryl Kerbow
Recipe by  Sheryl Kerbow

“Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip.”

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Adjust Servings

Original recipe yields 6 cups



  1. Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

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Reviews (16)

Rate This Recipe


Perfect for spicing up the wait before dinner!



the flavors were okay but i had a difficult time getting the cheese to melt and mix with the cream. I may try it again though.



Love this and make it often! It's the closest I've found to what we get at some Mexican restaurants. I don't use a double boiler -- just melt the cheese in a sauce pan VERY slowly on low, and stir occasionally. I add a small amount of cream cheese along with the pepperjack, and since we love the taste of cumin, I add that at the end. Also, I use 2 percent milk instead of half and half (less amount). I have never had trouble mixing the cheese and milk (as others have stated). The only problem I ever had was when I made it a day ahead, refrigerated it, then micro-waved it -- the milk separated from the cheese and was a big lump.

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Amount Per Serving (12 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 29.1 g
  • 45%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 17.9 g
  • 36%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 484 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Hot Mexican Spinach Dip


next recipe:

Cheesy Beer and Spinach Dip