Southwest Spinach Dip

• 1 tbsp olive oil
• 1 med. red bell pepper, diced
• 1/2 med. red onion, diced
• 1 clove garlic, minced
• 1/4 cup flour
• 2 cups half & half
• 2 tbsps taco seasoning
• 1 tsp kosher salt
• 1 lb frozen corn, thawed
• 1-10 oz box frozen chopped spinach, thawed and drained well
• 1 can black beans, rinsed and drained
• 1 lb pepperjack cheese, shredded
• garnish with chopped cilantro and lime wedges

1. Heat the oil in a large skillet. Saute the bell pepper, red onion, and garlic until softened, 5 to 7 minutes. Stir in the flour and cook 2-3 minutes before stirring in the half and half. Bring to a simmer, stirring frequently until the sauce thickens. Stir in the taco seasoning and salt.
2. In a large bowl, combine the corn, spinach, and black beans. Stir in the southwestern cream sauce and the pepperjack cheese.
3. Preheat the oven to 350 degree oven. Place the dip in a 9x13 pan and bake for 40-45 minutes, until the dip is heated through and bubbling around the edges.

olive oil, red bell pepper, red onion, clove garlic, flour, taco, kosher salt, frozen corn, spinach, black beans, pepperjack cheese, cilantro

Taken from www.epicurious.com/recipes/member/views/southwest-spinach-dip-50000658 (may not work)