"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Hot Mexican-Style Spinach Dip Recipe

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This recipe for Hot Mexican-Style Spinach Dip, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Wednesday, September 14, 2005


2 tbl veg oil
1 med onion, chopped
2 tomatoes, peeled, seeded and chopped
2 tbl canned chopped jalapeno chillies
1 10 oz.pkg frozen spinach, thawed and squeezed dry
8 oz. cream cheese, cut into 1/2" pieces 9room temp)
2 c. grated Monterey Jack cheese
1 cup half & half
2 (2.2 oz) cans sliced black olives, drained
1 tbl red wine vinegar
salt & pepper
Tortilla chips

Heat oil in heavy medium skillet over medium heat. Add onion and saute until softened, stirring occasionally, about 4 min. Add tomatoes and chilies and cook 2 min. Transfer mixture to large bowl and stir in spinach, Jack cheese, cream cheese, half & half, olives and vinegar. Season with salt & pepper. Spoon mixture into shallow ovenproof dish.

Can be prepared 2 days ahead. Cover and Refrigerate

Serve with Tortilla chips




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