HOT MEXICAN-STYLE SPINACH DIP

Hot Mexican-Style Spinach Dip image

Provided by kitty.rock

Categories Brunch

Time 50m

Yield 12 1/2 cup servings, 12 serving(s)

Number Of Ingredients 12

1 medium onion, finely diced
2 tablespoons canola oil or 2 tablespoons olive oil
2 medium tomatoes, peeled, seeded, and chopped
2 tablespoons chopped jalapeno peppers
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup half-and-half cream
2 cups shredded monterey jack cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
2 (2 1/4 ounce) cans sliced ripe olives, drained
1 tablespoon red wine vinegar
1/4 teaspoon kosher sea salt
1/4 teaspoon black pepper

Steps:

Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
Add tomatoes and jalapeno pepper, cook 2 minutes more.
Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
Spoon mixture into a greased 2-quart baking dish.
Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
Serve warm with tortilla chips.

Nutrition Facts : Calories 208.5, Fat 18.1, SaturatedFat 9, Cholesterol 45, Sodium 312.9, Carbohydrate 5.2, Fiber 1.4, Sugar 1.9, Protein 7.6