BAJA SPINACH DIP

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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

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

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