Recipe: Village Tavern Spinach Dip

I, too, have been looking for this recipe for years, and just found it. I have yet to make it, but I can't wait!

VILLAGE TAVERN'S SPINACH DIP

FOR THE CHEESE SAUCE:
3 tablespoons olive oil
2 cups yellow onion, diced 1/4-inch
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1 pound cream cheese
1 1/2 cups half-and-half
1 pound Monterey Jack cheese, shredded

FOR THE DRY MIX:
1 1/4 pounds frozen spinach, thawed, squeezed, dry*
3 cups fresh Roma tomatoes, diced 1/2 inch, drained
1/4 cup jalapenos, canned, diced 1/4 inch

FOR THE TOPPING:
Monterey Jack and Cheddar cheese, shredded (as needed)

FOR SERVICE:
Jalapenos, canned, sliced or diced
Corn chips or warm flour tortillas (optional)

TO MAKE THE CHEESE SAUCE:
Preheat saucepot with oil. Saute onions and cumin for 10 minutes. Do not brown onions. Onions should be tender.

Add salt, pepper, cream cheese, and half-and-half. Simmer until cream cheese melts.

Fold in 1 pound Jack cheese; mix until smooth. Chill immediately. Do not use with dry mix until completely cooled.

FOR THE DRY MIX:
Mix spinach and cheese sauce together thoroughly.

Wash and drain tomatoes completely, so not to bleed or run on sauce. Fold in tomatoes and 1/4 cup diced jalapenos. Place spinach mixture in a deep dish.

Combine enough shredded Monterey Jack and cheddar cheese to cover the top.

THEN, TO HEAT AND SERVE:
Place in a 350 degree F oven and bake until cheese is fully melted.

Garnish with extra jalapenos, sliced or diced. Dip may be served with corn chips or warm flour tortilla.

VARIATION:

SPINACH-AND-ARTICHOKE DIP:
Replace 1/4 pound of frozen spinach with 1/2 pound canned artichoke hearts, quartered and drained well.)

*It is best to thaw the spinach a day ahead, placing it in a perforated pan or colander to allow it to drain.

Developed by Chef Pat Burke for Village Tavern.

Adapted from source: Alabama Live, Special to the Birmingham News, May 9, 2009