In a small town, just outside of Asheville, North Carolina, there is a place called Longnecks. From the outside it doesn't look like much, however, inside the smells will enchant and the food is worthy of a king. While most of the recipes are the chef and co-owner, Miss Terry's, secret, this Spinach Cheese Dip was divulged.
It's a recipe that is versatile. It can be made ahead of time, stored in the refrigerator and heated as individual portions, or it can be placed in a 13"x9" dish and baked to entertain a crowd. It can be served with tortilla strips, corn chips, on crackers and I've even used it inside fajitas.
3 pounds frozen, chopped spinach (thawed and drained)
1 pound cream cheese
4 cups shredded cheese (we mix two varieties (monterey jack and mozzarella)
2 tsp hot cayenne powder
Place all ingredients in a bowl and use a mixer until well-blended.
Serve in portion sizes by heating in microwave for 1.40 seconds (time's may vary due to differences in microwave).
If serving a crowd, place in a 13"x9" dish, sprinkle with bread crumbs and bake at 350 degrees for 25 minutes, or until bubbly.
Serve with tortilla strips, chips, toast or crackers.
Refrigerate any unused dip.
Love spinach with dip! Heated is my favorite way to serve it with chips!