Yesterday, the temperature in Boulder dropped from 85 to 55 in a matter of hours meaning that fall (and probably the first frost) is finally here. For years I’ve been in denial about my favorite season. I love the beach, long days, the leisure and the humidity (what? it’s good for my hair/skin) during the summer but deep down the fall is my favorite. It makes me want to buy new pencils and roast something, since I can finally turn on the oven without also needing to crank the AC. And one of the best perks of the fall is football. There’s something about spending an afternoon or evening or entire weekend watching games, rooting for your home team and eating delicious food. With the weekend almost here, I thought I would share one of my go-to recipes for parties. I have been serving this Spinach Dip for over a decade and I rarely tire of it. In fact, there was a time in my life where my mother and I would make it for dinner. Yes, I love it that much. It’s mayo free, doubles well and can be prepared in advance so all you have to do is throw it in the oven.
+ 1 T diced pickled jalapeños (I buy them canned in the Mexican Food section of my store)
+ 2 fresh tomatoes seeded and chopped
+ 1 10z. packed of frozen spinach thawed and squeezed dry
+ 8 oz. cream cheese
+ 2 c. shredded jack cheese
+ 1/3 milk or half and half (depending on what you have in the fridge)
Mix the ingredients together and pour into a 8×8 or 9×9 oven proof dish sprayed with non-stick cooking spray. Bake at 400 degrees for 20-25 minutes until bubbly and browned at the edges. Remove from oven and allow to cool for a few minutes or until the first person starts to dig in. I serve this with veggies and tortilla chips. Enjoy!