"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Jan Davenport's Hot Mexican Spinach Dip Recipe

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This recipe for Jan Davenport's 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: Sunday, November 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbs. vegetable oil
1 med. onion chopped
2 tomatoes (12 oz) peeled, seeded, chopped
2 tbs. canned chopped jalepeno chilies
1 10oz pkg frozen spinach, thawed and squeezed
2 c. grated Monterey Jack cheese
8 oz. cream cheese cut into 1/2 " pieces
room temperature
1 c. half and half
2 2 1/2 cans sliced black olives drained
1 Tbsp. red wine vinegar
salt and pepper
Tortilla chips

Directions:
Directions:

Preheat oven to 400 degrees. Heat oil in heavy medium skillet over medium heat. Add onion, saute until softened, stirring occasionally about four minutes. Add tomatoes and chilies-cook 2 minutes transfer mixture into large bowl and stir in spinach, chees, cream cheese, half and half, olives and vinegar. Season with salt and pepper. Spoon mixture into shallow ovenproof baking dish.* Place in pre heated oven. Bake until dip is bubbly and top is brown about 35 mins. Serve with tortilla chips

Personal Notes:
Personal Notes:
* can be prepared to this point 2 days ahead
cover and refrigerate

 

 

 

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