I cannot express to you in words how much we love, love, love the Santa Fe Spinach Dip at Cheddar’s!
We’ve been trying to find a good copy-cat recipe online and have tried them all. We recently found one on cdkitchen.com that was really close, so we took a trip over to Cheddar’s to see what it was missing! After having another helping of heaven, I think we have figured out the difference and perfected the recipe!
We also doubled the recipe so that it would be large enough to serve at parties. You can always cut the ingredients in half to make a smaller batch as an appetizer.
Spinach Dip Recipe
1 pint half and half
2 cups Kraft’s Pepper Jack Cheese
2 8 ounce cream cheese packs
2 4 ounce green chili pepper cans
1 large onion, chopped
2 fresh jalapeno peppers, chopped
20 ounces frozen spinach
Salt and Pepper to taste (1 layer of top of mixing bowl)
1 Tablespoon Sour Cream (optional)
In a large mixing bowl, defrost frozen spinach in microwave for 5 minutes on high. Drain excess water from mixing bowl. Soften cream cheese blocks in microwave at 30 second intervals until cream cheese is mixable. Add softened cream cheese into mixing bowl. Add Pepper Jack cheese, green chili peppers, onion, salt, pepper, and chopped jalapeno peppers to mixing bowl. Mix thoroughly. Slowly add half and half stirring intermittently. Pour spinach mixture into 9X13 baking dish. Cook at 400 degrees Fahrenheit for ½ hour. Add sour cream and stir dip thoroughly for serving. Serve with tortilla chips.