Best Baja Spinach Dip Jo Cooks Recipes

BAJA SPINACH DIP

Baja Spinach Dip image

Addictive! Swiss chard is a good sub for the spinach. I have also divided this into smaller portions, frozen, and thawed in fridge. Works great!

Provided by WiGal

Categories Spinach

Time 50m

Yield 5 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

5 ounces Baby Spinach (or more)
1 cup onion, minced
2 garlic cloves, minced
1 tablespoon canola oil
2 (10 ounce) cans mexican-style diced tomatoes and green chilies, drained
5 ounces cream cheese
1/8 teaspoon salt
8 ounces Mexican blend cheese, shredded
4 teaspoons red wine vinegar
1/8 teaspoon hot pepper sauce (optional)
2 tablespoons black olives, sliced (optional)

Steps:

In a large skillet, bring 1/2 inch of water to a boil.
Cut stems off spinach, cut leaves in thirds.
Add spinach; cook for 2 minutes or until wilted.
Drain well.
In a large skillet, saute onion in oil until tender, the baking does not cook them much so sauté to your preference. Add garlic.
Stir in tomatoes and cream cheese until blended.
Remove skillet from burner.
Stir in spinach, salt, cheese blend, vinegar, pepper sauce, and sliced black olives (if adding).
Transfer to a greased 8 inch square baking dish. At this point, you could refrigerate until you bake it.
Bake, covered, at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned.
Serve warm with tortilla chips or toasted pita.

Nutrition Facts : Calories 206.4, Fat 16.5, SaturatedFat 9, Cholesterol 49.3, Sodium 713.8, Carbohydrate 7.4, Fiber 0.8, Sugar 2.8, Protein 8.4

DIJON CHICKEN AND SPINACH

Dijon Chicken and Spinach image

Start your next dinner off with this dish from Diane Hendrixson of Wapakoneta, OH. Elegance has never been so easy. This tender, lightly pan-fried chicken is topped with a creamy Dijon sauce that pairs beautifully with wilted spinach flavored with a hint of garlic.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (5 ounces each)
1/4 cup canola oil
1/2 cup half-and-half cream
2 eggs
1/4 cup Dijon mustard
1 teaspoon minced garlic
2 tablespoons butter
2 packages (9 ounces each) fresh baby spinach
Paprika, optional

Steps:

In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160°. , Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach.

Nutrition Facts : Calories 377 calories, Fat 27g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 698mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.