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Ole Spinach Dip Recipe

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This recipe for Ole Spinach Dip, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Aylward
Added: Tuesday, January 15, 2008


2 Tbsp. oil
1 medium onion (chopped)
2 tomatoes (peeled, seeded, and chopped)
4 oz can chopped jalapeno peppers (drained)
10 oz pkg. frozen spinach (thawed and squeezed dry)
2 C. grated Monterey Jack cheese
8 oz. cream cheese (cubed-room temp.)
1 C. half & half
2 - 2 1/2 oz cans sliced black olives (drained)
1 Tbsp. red wine vinegar
salt & pepper to taste

Saute onion in hot oil until softened, stirring occasionally. Add tomatoes and jalapenos and cook 2 minutes. Transfer mixture to large bowl and stir in remaining ingredients. Spoon mixture into shallow baking dish. Bake at 400 until dip is bubbly and top is brown, approximately 35 minutes. Serve with tortilla chips.




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