Long ago in a previous lifetime, before pursuing the entrepreneurial dream and having children involved in sports, Scouts, and other various activities, we used to host soirees at our home with regularity. Some were large, some were small, but they all featured a changing cast of family and friends.
Occasionally the menus were thematic, but more often they were the result of whatever wild hair may have influenced me in the prior few weeks.
Many of these affairs, generally to the guests’ satisfaction, offered me opportunities to try out new recipes and tweak old ones. I am always in quest of the perfect combination of spices, seasonings, and cooking methods to bring forth the desired “oohs,” “aahs,” and “wows” that help feed the ego of a chef and ensure anticipation for the next chance to attend one of Hoss and Trish’s fetes. (It also never hurts to have plenty of cold barley pops, bourbon, and some nice wine available.)
We still have the occasional get-together, though not as often. And I still try to mix things up a little bit so as not to get too predictable, but many years ago I stumbled on a concoction I call Spinach Con Queso Dip. I thought at the time it was a decent creation, but much to my surprise, it got rave reviews!
Now it is a staple at any gathering. Trish won’t allow a party without it — and I have developed a fairly easy recipe so you can try it yourself at home. This is also a great item to bring to a tailgate.
Hoss’s Spinach Con Queso Dip
Preparation time 45 minutes – serves 20 guests
Ingredients
- 2 16-oz. containers of sour cream
- 2 lbs. grated pepperjack cheese
- 1 Tbsp. whole cumin seed
- 1½ cups diced yellow onion
- 11 oz. fresh spinach leaves, chopped
- 2 Tbsp. Hoss’s Southwest Seasoning
- Clarified butter, olive oil, or vegetable oil for sautéing
Instructions
- Sauté onions until caramelized.
- Add cumin and reduce heat.
- Add sour cream, stirring over heat until sour cream is hot.
- Stir in chopped spinach until it is wilted, then incorporate grated pepperjack; stir in Hoss’s Southwest Seasoning.
- Keep warm and serve with tortilla chips.
