MEXICAN SPINACH DIP
I medium onion, chopped
2 Tbsp vegetable oil
12 ounces fresh tomatoes, chopped
2-4 Tbsp canned, drained, chopped jalapeno chilies
1 (10 oz) package frozen chopped spinach, thawed
2 cups shredded Monterey Jack cheese
8 oz. cream cheese, cut into ½ inch cubes, softened
1 cup half & half
2 (2 oz) cans sliced black olives, drained
1 Tbsp red wine vinegar
Salt & fresh ground pepper to taste
Tortilla chips
In a heavy medium skillet, sauté the onion in the heated oil over medium heat for about 4 minutes or until tender. Add tomatoes and jalapeno chilies. Cook for 2 minutes. Press the spinach to remove the excess moisture. Add to the skillet with the Monterey Jack cheese, cream cheese, half & half, olives and vinegar. Mix well. Season with salt & pepper. Spoon into a shallow bakingdish. Bake at 400 degrees for 20-25 minutes or until top is brown. Serve with tortilla chips. You may prepare the dip in advance and chill for up to 2 days before baking: bake for 35 minutes.
Yield: 16 servings.
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