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Hot Mexican Spinach Dip Recipe

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

Contributor:  
Contributor:  
Betty Wojciehowski
Added: Wednesday, August 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbs. vegetable oil
1 medium chopped onion
2 tomatoes (12 oz) peeled, seeded and chopped.
2 Tbs. canned chopped jalepeno chilies
1 10 oz pkg. frozen spinach-thawed & squeezed
2 c. grater Monterey Jack cheese
8 oz cream cheese cut into 1/2" pieces-rm. temp.
1 c. half and half
2 2.2oz sliced black olives drained
1 Tbs. red wine vinegar
salt and pepper to taste
serve with tortilla chips

Directions:
Directions:
Heat oil in heavy skillet on medium heat. Add onion, saute until softened, stirring occasionally, (about four minutes. Add tomatoes and chilies and cook 2 minutes. Transfer mixture to large bowl and stir in spinach, Monterrwey Jack, cream cheese, half and half, olives and vinegar. Spoon mixture into shallow ovenproof baking dish.
(can be prepared 2 days ahed. cover and refrigerate.) Preheat oven to 400. Bake until dip is bubbly and top is brown, about 35 min. Serve with tortilla chips

Number Of Servings:
Number Of Servings:
41/2 c
Personal Notes:
Personal Notes:
Compliments of Jan Davenport

 

 

 

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