Restaurant Recipes

Rock Bottom Brewery Spicy Spinach Dip

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Yield: 8 servings


  • 1 cup tomatoes, drained and diced
  • 4 ounces frozen spinach, thawed and squeezed dry
  • 1/2 cup sweet red peppers, drained and diced
  • 1 1/2 cups yellow onions, minced
  • 1 1/2 cups Half-and-Half
  • 3 3/4 pounds pepper jack cheese, grated


  1. Sweat onions in a saucepan.
  2. Add Half-and-Half and bring to a boil.
  3. Slowly add grated cheese, stirring until all the cheese is melted and smooth.
  4. Add spinach and blend.
  5. Mix in tomatoes and peppers, stirring to remove any lumps.
  6. Refrigerate until needed.


Posted by LladyRusty at Recipe Goldmine 2/22/2002 7:34 pm.

Source: Chef Domingo Maceda, Rock Bottom Brewery

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