Being a semi-single girl (being that the boyfriend is otherwise busy), it seemed like a good night to invite my best friend over for food, chatting, and movies.   I wanted to make a munchy that would stay warm through an evening of conversation, be easy to prepare whenever we decided we were ready to eat, and be a finger food that would allow us to nibble at it.

Seeing that my friend and I often like to order espinaca or con queso appetizers when we go out for the evening, I decided to try my hand at a homemade espinaca.  I knew I could prepare it quickly and place it in a fondue pot or mini-crockpot to keep it warm throughout the evening.  I also planned on serving a pineapple salsa with the chips, as my friend often has a craving for salty and sweet.  Two different dips, chips, and some beverages and we would be set for our girls’ night.  Let the fun begin!

Espinaca Dip

1-1/2 lb. block American cheese (from the deli), cubed

1/2  10 oz. pkg. frozen chopped spinach, thawed and drained

1/2 white onion, diced

4 oz. can diced chiles, drained*

1 plum tomato, seeded and diced

milk

Place cubed cheese in a medium-sized pot and add 1 tablespoon milk.  Cook over medium heat, stirring frequently.  While stirring add spinach, chiles, onion, and tomato.  Add additional milk, 1 tablespoon at a time, if needed for desired consistency.  Place in fondue pot or mini-crockpot to keep warm.

Serve with tortilla chips.

*Additional chiles or jalapenos can be added for more spice.

This entry was posted on Wednesday, July 18th, 2007 at 2:51 pm and is filed under Appetizers, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.