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Wisconsin Cheese Fiesta Dip

November 7th, 2011

by Kristin of Iowa Girl Eats, recipe adapted from EatWisconsinCheese.com

Breathing in the crisp air, sipping on sweet apple cider and running with crunchy leaves underfoot are just a few of the reasons why fall is my favorite time of year. The fact that it’s also college football season pretty much seals the deal.

My family and I are die-hard college football fans and gather to watch our favorite teams together every weekend, as often as we can.

Whether we’re tailgating in the thick of the excitement, or tucked in at home next to a roaring fire, there’s always a huge spread of food to nibble on while cheering on our boys. Someone brings the chili and chips, another the veggies, and there’s always dessert to share.

My favorite part of the football-inspired buffet though? The dips! Fresh salsa, guacamole and spinach-artichoke dip are all held in high regard by my eyes and my stomach. But the ooey-gooey, cheesy dips at these gatherings really take the cake – and I’ve found a new favorite: Fiesta Dip.

Wisconsin Cream Cheese, Wisconsin Monterey Jack and Wisconsin Cheddar mixed with hearty chopped spinach, roasted green chiles, sliced olives and sautéed onions and tomatoes.

The mixture is baked then served warm, and is best enjoyed with salty, crunchy tortilla chips. I made this Wisconsin Cheese Fiesta Dip at our weekly tailgating party, and it was the very first thing to go. Seconds (and thirds!) were had by all.

Wisconsin Cheese Fiesta Dip

by Kristin of Iowa Girl Eats, adapted from EatWisconsinCheese.com

Serves 6-8

1/3 c onion, minced
1 tsp extra virgin olive oil
2 medium tomatoes, seeded and chopped
1 tbsp canned chopped green chiles
1,10-oz package chopped frozen spinach, thawed and squeezed dry
8 oz Wisconsin Cream Cheese, at room temperature
2 c shredded Wisconsin Monterey Jack Cheese
1, 2.25-oz can sliced olives, drained
Tortilla chips

Preheat oven to 400°F. Sauté onion in olive oil in a medium skillet over medium-low heat for 5 minutes or until tender. Add tomato and chilies then cook for 2 minutes. Take the skillet off the heat and allow to cool for 5 minutes.

Break up spinach in a large bowl then mix in Wisconsin Cream Cheese and Wisconsin Monterey Jack. Stir in olives and onion-tomato mixture.

Spray a 2-quart baking dish with non-stick spray then spoon in dip mixture. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm.

3 Comments
  1. Joan Blackburn permalink

    Bet that it would be great with some chopped artichokes in it too. Have to try this soon. Thanks.

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