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Hot mexican-style spinach dip

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Ingredients/Components

half and half - 1 c
vegetable oil - 2 Tbsp
red wine vinegar - 1 Tbsp
2 oz
salt and pepper - 1 item
tortilla chips - 1 item
medium onion, chopped - 1 item
frozen spinach, thawed and squeezed dry - 1 (10
, peeled, seeded and chopped - 2 tomatoes
jalapeno chilies canned, chopped - 2 Tbsp
Monterey Jack cheese, grated about 7 oz - 2 c
cream cheese, cut into 1/2-inch pieces room temperature - 8 oz

How to make hot mexican-style spinach dip:

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

Recipe categories: Appetizers, Dips, Brunch.

Rating:

2.7

Average rating: 2.7, total votes: 9

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