| Hot Mexican Spinach Dip
2 tablespoons of vegetable oil
1 medium onion, chopped
2 tomatoes (about 12 oz.) peeled, seeded and chopped
2 tablespoons of canned, chopped jalapeno chilies
One 10 ounce package of frozen spinach, thawed and squeezed dry
2 cups of grated Monterey Jack cheese (about 7 oz.)
8 ounces of cream cheese, cut into 1/2 inch pieces, room temperature
1 cup of half and half
1 tablespoon of red wine vinegar
Salt and pepper |
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Heat oil in heavy medium skillet over medium heat. Add onion and sauté until softened, stirring occasionally about 4 minutes. Add tomatoes and chilies and cook 2 minutes. Transfer mixture to large bowl and stir in spinach, cheeses, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow ovenproof baking dish. Preheat oven to 400ºF. Bake until dip is bubbly and top is brown, about 35 minutes. Serve with tortilla chips. |
