Hot Mexican-Style Spinach Dip
- 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.
makes 6 cups - recipe from Southern Living Ultimate Book of Appetizers
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/hot-mexican-style-spinach-dip/
3.5.3251