Hot Mexican-Style Spinach Dip

Hot Mexican-Style Spinach Dip Ingredients

2 tb Vegetable oil	8 oz Cream cheese; (I used
1 md Onion; chopped	1 c Half-and-half
2 Tomatoes; peeled, seeded,	1 tb Red wine vinegar; (I used
2 tb Canned chopped jalapenos; (I	2 cn (2.2 oz) sliced black
1 pk (10-oz) frozen spinach;	Salt and pepper
2 c Grated Monterey Jack cheese;	Tortilla chips

Instructions for Hot Mexican-Style Spinach Dip

November 1989 Bon Appetit Heat oil; saute onion until soft. Add tomatoes and chiles; cook 2 minutes. Transfer to mixing bowl and add next 5 ingredients. (I used an electric mixer.) Combine thoroughly. Stir in olives. Season with salt and pepper to taste. Spoon mixture into baking dish and bake at 400 until bubbly and top is brown, about 35 minutes. (I used the microwave). Serve with tortilla chips. (I used a hollowed-out round semolina bread as a serving container.) And there you have it. This recipe is pretty flexible, as there are plenty of elements you can play with, as I did. Have fun with it. Posted to CHILE-HEADS DIGEST by Alexandra Soltow on Jul 29, 1999, converted by MM_Buster v2.0l.

Main Ingredient: SpinachCuisine: Mexican

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Ingredient Insight - look inside this recipe

Cream Cheese	Jalapeno	Onion	Red wine vinegar
Spinach	Tomato	Tortilla	Vegetable oil

Mexican Spinach

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