{"id":113,"date":"2013-12-31T14:42:19","date_gmt":"2013-12-31T14:42:19","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=113"},"modified":"2013-12-31T14:42:19","modified_gmt":"2013-12-31T14:42:19","slug":"hot-mexican-style-spinach-dip","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=113","title":{"rendered":"Hot Mexican-Style Spinach Dip"},"content":{"rendered":"<p><a href=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/Hot-Spinach-Dip.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-115\" alt=\"Hot Spinach Dip\" src=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/Hot-Spinach-Dip.jpg\" width=\"1600\" height=\"1200\" srcset=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/Hot-Spinach-Dip.jpg 1600w, http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/Hot-Spinach-Dip-300x225.jpg 300w, http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/Hot-Spinach-Dip-1024x768.jpg 1024w, http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/Hot-Spinach-Dip-400x300.jpg 400w\" sizes=\"auto, (max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Hot Mexican-Style Spinach Dip<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>1 medium onion, chopped<\/p>\n<p>2 tablespoons vegetable oil<\/p>\n<p>2 medium tomatoes, chopped (or canned, diced tomatoes)<\/p>\n<p>2 tablespoons chopped canned jalapeno pepper<\/p>\n<p>1 (10-0z) package frozen, chopped spinach, thawed and well-drained<\/p>\n<p>1 cup half-and-half<\/p>\n<p>2 cups (8-oz) shredded Monterey Jack cheese<\/p>\n<p>1 (8-0z) package cream cheese, cut into \u00bd inch cubes<\/p>\n<p>2 (2.2 oz) cans sliced ripe olives, drained<\/p>\n<p>1 tablespoon red wine vinegar<\/p>\n<p>\u00bc teaspoon black pepper<\/p>\n<p>&nbsp;<\/p>\n<p>Preheat oven to 400 degrees.\u00a0 Cook onion in oil in medium skillet over medium heat, stirring constantly, 4 minutes or until onion is tender.\u00a0 Add tomato and jalapeno pepper; cook 2 minutes.\u00a0 Transfer mixture to large bowl; add spinach and remaining ingredients, stirring well.\u00a0 Spoon mixture int a large greased 2-quart baking dish.\u00a0 Bake, uncovered at 400 degrees for 35 minutes or until golden and bubbly.\u00a0 Serve warm with tortilla chips.<\/p>\n<p>Kim Deutsch<\/p>\n<p><a href=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/kim.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-116\" alt=\"kim\" src=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/kim.jpg\" width=\"1600\" height=\"1200\" srcset=\"http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/kim.jpg 1600w, http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/kim-300x225.jpg 300w, http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/kim-1024x768.jpg 1024w, http:\/\/eatingcardinals.com\/wp-content\/uploads\/2013\/12\/kim-400x300.jpg 400w\" sizes=\"auto, (max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Hot Mexican-Style Spinach Dip &nbsp; 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 \u00bd &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/eatingcardinals.com\/?p=113\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Hot Mexican-Style Spinach Dip&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-113","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4a7aC-1P","jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=113"}],"version-history":[{"count":1,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/113\/revisions"}],"predecessor-version":[{"id":118,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/113\/revisions\/118"}],"wp:attachment":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=113"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}