Warm Leek and Cheddar Dip | RICARDO

Ingredients

• 1 large leek, cut into small dice
• 2 tbsp butter
• 6 cups (140 g) baby spinach, coarsely chopped
• 3/4 cup (180 ml) 35% cooking cream
• 2 blocks (250 g each) cream cheese, softened and cubed
• 2 cups (200 g) sharp cheddar cheese, grated
• 1 jalapeño chili pepper, seeded and chopped (optional)
• Vegetable crudités or soda crackers, for serving