Jalapeño Cheese Dip


  • 2 jalapeño peppers, finely chopped
  • 1 small can diced green chiles
  • 1/2 C yellow onion, finely chopped
  • 2 cloves fresh garlic, finely chopped
  • 1 Tbs butter
  • 1 tsp ground cumin
  • 1 tsp fresh oregano, chopped
  • 1 lb cream cheese
  • 6 oz Mirror Pond Pale Ale
  • 1/2 lb shredded Monterey Jack cheese
  • 1 C fresh spinach, cooked, drained and chopped
  • Pinch of salt and pepper to taste


In a sauce pan over medium heat, sauté onions, jalapeños, green chilies and garlic in butter until translucent but not browned. Season with cumin, oregano and a pinch of salt and pepper. Add beer and cream cheese and bring to a low simmer until cream cheese is melted. Add the Monterey Jack and spinach and stir until fully incorporated. Serve with tortilla chips, pita chips or crusty baguette.

Serves 4