HOT MEXICAN SPINACH DIP

HOT MEXICAN SPINACH DIP image

Categories Cheese

Number Of Ingredients 12

Previous Next

2 tablespoons vegetable oil
1 medium onion, chopped
2 tomatoes (about 12 oz.) peeled, seeded, chopped
1 small can green chilies
1 10 oz. Package frozen spinach, thawed and squeezed dry
2 cups grated Monterey Jack cheese (about 7 oz.)
8 oz. Cream cheese, cut into ½ inch pieces, room temperature
½ cup half and half
2 2.2 oz. Cans sliced olives, drained (about 1 cup)
1 tablespoon red wine vinegar
salt and pepper
tortilla chips

Steps:

Heat oil in heavy medium skillet over medium heat. Add onion and sauté until softened, stirring occasionally, about 4 minutes. Add tomatoes and chilies and cook 2 minutes. Transfer mixture to large bowl and stir in spinach, cheese, cream cheese, half-and-half, olives, and vinegar. Season with salt and pepper, adjust vinegar to taste. Spoon mixture into shallow over proof baking dish. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 400 °F. Bake until dip is bubbly and top is brown, about 35 minutes. Serve with chips!