Recipe of the Week

Recipe of the Week
Mexican Spinach Dip

Ingredients

  • 1 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

Directions

  • 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.

Yield: 16 servings

You may prepare the dip in advance and chill for up to 2 days before baking: bake for 35 minutes.

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