Tortilla

Does anyone have a genuine recipe for the Espinaca con queso dip sold at Tortilla Flat, Merrimack NH?

It is similar to a cheese fondue style dish, but does not tend to set back into a lump of cheese when cold, and can be reheated to restore its dipping qualities.
There is no artichoke, I have not detected any significant garlic and the cheese is probably a mix of Monterey Jack and Cheddar, certainly no 'stringiness' associated with mozzarella. The spiciness is almost certainly jalapeno, and varies by visit, but never *too* spicy for my wife who is a spicy-wuss!! My concern is maintaining the texture of the dip after cooling and reheating. I have been making cheese fondues for many years so I'm guessing it's the fluid base that leads to the correct texture but I don't want to waste a lot of ingredients experimenting.

Public Comments

1. I don't know the recipe, but I'll tell you it's probably extra virgin olive oil, butter, garlic, spinach, artichoke hearts, heavy cream, salt, pepper, cheese (maybe mozz, and a little queso fresco) and some fresh parsley