Hot Mexican-Style Spinach Dip
I’ve made this dip twice in the last five days.
I originally made this hot, creamy, cheesy dip last week for our Fiesta Bowl party. As it turned out, this dip was the best part of the night. While I tried to remind myself that it was awesome that my team made it to the bowl game, I was still disappointed we didn’t win. Fortunately, I was able to cheer myself up by shoveling quite a bit of this not-so-low-calorie dip into my mouth.
Mexican style anything is my happy place.
Let me break this dip down for you:
It’s got your standard spinach dip ingredients–spinach, cream cheese, half-and-half, and Monterrey Jack cheese. But since we like it Mexican-style around our casa, we added in tomatoes, black olives, jalapeño, cumin, and some cayenne pepper.
This dip is a total crowd pleaser. It’s also guy approved. My dad and the Tall Boy completely devoured this stuff.
Looking for something to take to your next party? Planning ahead for the Superbowl? Make this dip. No, seriously.
Make this dip.
Thanks to the Tall Boy for serving as my hand-model.
- 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
- Preheat oven to 400.
- 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.
- Transfer mixture to a large bowl. Add spinach and the remaining ingredients, stirring to combine. Spoon mixture into a 2-quart baking dish.
- Bake, uncovered, for 35 minutes, or until bubbly. Serve warm, with tortilla chips.
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