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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hot Mexican Spinach Dip Recipe

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This recipe for Hot Mexican Spinach Dip is from The Wojciehowski 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!
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 400º. 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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