#338 - Spinach Dip

(by Shirley McNevich)

2 pounds pepperjack cheese
2 cups half-and-half cream
1 large diced tomato
1 diced onion
1/2 cup diced red bell pepper
3 cups fresh spinach, rinsed and chopped

Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell peppers and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.