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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Hot Mexican-Style Spinach Dip Recipe

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This recipe for Hot Mexican-Style Spinach Dip, by , is from Wyer Family cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Denise Wyer


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
2 c. grated Monterey Jack cheese
8 oz. cream cheese, cut into 1/2" pieces 9room temp)
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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