Try this Hot Mexican-Style Spinach Dip recipe, or contribute your own.
Suggest a better descriptionNovember 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
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Serving Size: 1 Serving (2077g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2545 | ||
Calories from Fat: 1972 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 219.1g | 292 % | |
Saturated Fat 123.3g | 617 % | |
Monounsaturated Fat 70.7g | ||
Polyunsanturated Fat 14.3g | ||
Cholesterol 626.8mg | 193 % | |
Sodium 932.7mg | 32 % | |
Potassium 2424.4mg | 64 % | |
Total Carbohydrate 102g | 30 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 98.8g | ||
Protein 53.4g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2545
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