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
