"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Hot Mexican Style Spinach Dip Recipe

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This recipe for Hot Mexican Style Spinach Dip, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
James Stohler
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
2 Tbsp oil
2 tomatoes, peeled, chopped and seeded.
12 oz pkg frozen chopped spinach (thawed and squeezed)
2 c. Monterey Jack cheese (grated)
8 oz cream cheese
1 c. half and half cream
2 2.2 oz cans of sliced black olives
1 Tbsp red wine vinegar

Directions:
Directions:
Saute onion in oil for 4 minutes. Add chopped tomatoes, saute for 2 more minutes. Put in bowl. Add spinach, cheese, cream cheese, half and half cream, black olives, and red wine vinegar. Bake in a casserole dish at 400 for 35 minutes. Serve with tortilla chips.

Personal Notes:
Personal Notes:
Original recipe from Nancy Philbert's personal cookbook.

 

 

 

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