Hot Mexican-Style Spinach Dip |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 44 |
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This is an awesome dip, and so easy to make. From Southern Living's Ultimate Book of Appetizers. Ingredients:
1 medium onion, finely diced |
2 tablespoons canola oil or 2 tablespoons olive oil |
2 medium tomatoes, peeled, seeded, and chopped |
2 tablespoons chopped jalapeno peppers |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1 cup half-and-half cream |
2 cups shredded monterey jack cheese |
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes |
2 (2 1/4 ounce) cans sliced ripe olives, drained |
1 tablespoon red wine vinegar |
1/4 teaspoon kosher sea salt |
1/4 teaspoon black pepper |
Directions:
1. Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
2. Add tomatoes and jalapeno pepper, cook 2 minutes more.
3. Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
4. Spoon mixture into a greased 2-quart baking dish.
5. Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
6. Serve warm with tortilla chips.
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