Spinach Dip

Spinach Dip

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Spinach is a hardy, cool weather member of the Chenopodiaceae (Goosefoot) family. It was first domesticated about 2,000 years ago in ancient Persia (now Iran). It was then introduced to India and ancient China in 647 AD when the king of Nepal sent as a gift as the "Persian vegetable". Spinach was eventually brought to Europe in the 11th century, when it was introduced to Spain by the Moors (Muslims).

Spinach and made its way to the Americas with the first settlers, and the first description of a smooth-seeded variety was recorded in 1552. In 1806, spinach was listed in American seed catalogs.

The United States is the world's second-largest producer of spinach, with 3% of world output, following China (PRC), which accounts for 85% of output. Source WIKI


Prep Time: 25 Minutes

EQUIPMENT: Kitchen Machine food cutter, 2-quart Saucepan, Chef’s Knife, Cutting Board.


  • 1 medium onion, minced.
  • ½ medium carrot, minced
  • ½ stalk celery, minced
  • 1 clove garlic, minced.
  • 1 medium jalapeño, minced.
  • 1 (4oz) can mild green chilies
  • 2 medium tomatoes finely chopped.
  • 1 (8oz) package frozen spinach, thawed & drained
  • 2 ½ cups shredded Monterey Jack Cheese
  • ½ cup half-and-half
  • Crackers or Tortilla chips


In a hot, dry 2-quart saucepan over medium heat, dry sauté the onion, carrot, celery, and garlic until tender, about 5 minutes, stirring occasionally. Do not brown.

Add the remaining ingredients to the saucepan mix well and reduce the heat to medium-low. Cover the pan; close the vent and cook until the cheese melts; about 10 minutes, stirring occasionally.

Serve from the pan accompanied by crackers or tortilla chips.