Spinach and Pepper-Jack Dip — Robert St. John

Ingredients

• 2 Tbsp butter
• 1 /2 cup onion, minced
• 1 /4 cup celery, chopped fine
• 1 /4 cup red bell pepper, diced
• 2 tsp garlic, minced
• 2 tsp salt
• 1 tsp creole seasoning
• 1 tsp black pepper, freshly ground
• 1 tsp dried basil
• 1 /2 tsp dried oregano
• 1 pound frozen spinach, thawed, squeezed dry
• 1 /2 pound cream cheese, softened
• 1 /4 cup sour cream
• 1 /4 cup Blue Plate Mayonnaise
• 1 /4 cup milk
• 2 eggs
• 1 cup pepper-jack cheese, grated
• 1 Tbsp hot sauce
• 2 tsp Worcestershire Sauce