Hummus may come and go, but warm spinach cheese dip, with its highly satiating qualities and homey familiarity, is still and always will be an excellent choice for casual parties involving cocktails. Broiler-charred jalapeños are our spin to bump this old classic into flavor advanced placement. As with any creamy cheese spread, R. B. will find any leftovers, no matter how buried in Min’s fridge, to plop on open-faced burgers.

　　

Ingredients

makes 8 servings

　　4 fresh jalapeño peppers

　　Vegetable oil

　　One 10-ounce box frozen chopped spinach, thawed and squeezed dry

　　8 ounces smoked Cheddar cheese, shredded (2 cups)

　　8 ounces cream cheese, softened

　　1/4 cup mayonnaise

　　1 tablespoon Worcestershire sauce

　　1 tablespoon fresh lemon juice

　　Kosher salt

　　Crackers and/or tortilla chips

　　

Step 1

HEAT the broiler.

　　

Step 2

CUT the jalapeños in half lengthwise. Place them in a small roasting pan and drizzle lightly with oil.

　　

Step 3

BROIL the peppers about 4 inches from the heat source until soft and slightly charred, turning occasionally, 8 to 10 minutes. Remove from the oven and lower the heat to 400°F.

　　

Step 4

When the peppers are cool, Remove the stems and seeds with the tip of a knife. Finely chop the peppers.

　　

Step 5

COMBINE the peppers, spinach, cheeses, mayonnaise, Worcestershire sauce, and lemon juice in a large bowl and blend well. Add salt to taste.

　　

Step 6

SPREAD the mixture in a pie plate. Bake for 20 to 30 minutes, until heated through and lightly browned and bubbly. Serve with crackers and tortilla chips.

　　Cheater BBQ