Hot Mexican-Style Spinach Dip
 
 
Ingredients
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 2 medium tomatoes, seeded and chopped
  • 1 or 2 jalapeno peppers, seeded and chopped
  • 1 (10-ounce) package frozen spinach, thawed and well-drained
  • ½ cup fat-free half and half (or milk)
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 (8 ounce) package cream cheese, cute into ½ inch cubes (I used fat-free)
  • 2 (2.2 ounce) cans sliced black olives, drained
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2-3 dashes Tabasco sauce
  • ½ teaspoon cumin
  • dash cayenne pepper
Method
  1. Preheat oven to 400.
  2. Cook onion in oil in a medium skillet over medium-high heat until tender, about 5 minutes. Add tomato and jalapeno; cook another 2 minutes.
  3. Transfer mixture to a large bowl. Add spinach and the remaining ingredients, stirring to combine. Spoon mixture into a 2-quart baking dish.
  4. Bake, uncovered, for 35 minutes, or until bubbly. Serve warm, with tortilla chips.
Notes
makes 6 cups - recipe from Southern Living Ultimate Book of Appetizers
Recipe by Kitchen Meets Girl at http://kitchenmeetsgirl.com/hot-mexican-style-spinach-dip/