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Mexican Style Spinach Dip Recipe

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



2 Tablespoons Vegetable Oil
1 Medium Onion (diced)
2 Tomatoes (about 12 ounces) (peeled, seeded, diced)
2 Tablespoons Canned Chopped Jalapeño Chilies (can use canned plain chilies)
1 10-Oz Package Frozen Spinach (thawed and squeezed dry)
2 Cups Monterey Jack Cheese (grated)
8 Oz Cream Cheese (cut in 1/2 inch pieces, room temperature)
1 Cup half and half
2 2.2-Oz Cans Sliced Black Olives (drained)
1 Tablespoon Red Wine vinegar
Salt and Pepper to Taste

Preheat oven to 400º. Grease round, shallow casserole dish.
Heat oil in heavy medium skillet over medium heat. Add onion and saute until softened, stirring occasionally, about 4 minutes. Add tomatoes and chilies, and cook 2 minutes. Transfer mixture to large bowl and stir in spinach, cheese, cream cheese, half and half, olives, and vinegar. Season with salt and pepper. Spoon mixture into baking dish. (Can be prepared 2 days ahead. Cover and refrigerate).
Bake 35 minutes. Serve with tortilla chips.




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