Hot Mexican-Style Spinach Dip

Hot Spinach Dip


Hot Mexican-Style Spinach Dip


1 medium onion, chopped

2 tablespoons vegetable oil

2 medium tomatoes, chopped (or canned, diced tomatoes)

2 tablespoons chopped canned jalapeno pepper

1 (10-0z) package frozen, chopped spinach, thawed and well-drained

1 cup half-and-half

2 cups (8-oz) shredded Monterey Jack cheese

1 (8-0z) package cream cheese, cut into ½ inch cubes

2 (2.2 oz) cans sliced ripe olives, drained

1 tablespoon red wine vinegar

¼ teaspoon black pepper


Preheat oven to 400 degrees.  Cook onion in oil in medium skillet over medium heat, stirring constantly, 4 minutes or until onion is tender.  Add tomato and jalapeno pepper; cook 2 minutes.  Transfer mixture to large bowl; add spinach and remaining ingredients, stirring well.  Spoon mixture int a large greased 2-quart baking dish.  Bake, uncovered at 400 degrees for 35 minutes or until golden and bubbly.  Serve warm with tortilla chips.

Kim Deutsch


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