Herbed Chicken & Spinach Soup
appetizer

Jalapeño Tomatillo Dip

The tartness of the fresh tomatillos balances the rich cheeses in this warm dip. The recipe makes a generous amount so it's perfect for when you are entertaining a crowd.
  • 15m

    prep time

  • 20m

    Cook Time

  • 91

    Calories

  • 12

    Ingredients

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Ingredients

24

Servings

  • 1 tablespoon olive oil
  • 1 large shallot, chopped
  • 1 clove garlic, finely chopped
  • 1 medium green bell pepper, chopped
  • 12 ounces tomatillos, (9 to 12 tomatillos), papery skin removed, rinsed well and chopped (2 cups)
  • 1 package (6 ounces) baby spinach leaves
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup plain Greek-style yogurt Substitutions available
    • sour cream
  • 1 teaspoon McCormick Gourmet™ Jalapeño Pepper, Ground
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/2 cup shredded Cheddar cheese

Instructions

  • Preheat oven to 350°F. Heat oil in large skillet on medium heat. Add shallot and garlic; cook and stir 1 minute or until fragrant. Add bell pepper and tomatillos; cook and stir 3 minutes or until bell pepper is tender-crisp. Add spinach; cook and stir 30 seconds. Add 1 cup of the Monterey Jack cheese, cream cheese, yogurt, jalapeño pepper and sea salt; mix well.

  • Spoon into 2-quart baking dish. Sprinkle with Cheddar cheese and remaining 1/2 cup Monterey Jack cheese.

  • Bake 15 minutes or until heated through and edges are bubbly. Serve with vegetable dippers and tortilla chips.

Nutrition information (per Serving)

Reviews

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