LOCATION: Recipes >> Dips >> Mexican Spinach Dip
|
 |
|
Mexican Spinach Dip
|
|
|
|
1 medium onion, chopped
10 oz package chopped spinach, thawed and drained
14 oz can plum tomatoes, chopped and drained
4 oz can green chiles, chopped and drained
8 oz cream cheese, at room temperature and cut into chunks
1 cup half/half
10 oz grated monterey jack (cheddar is works too)
1 TB red wine vinegar
salt and pepper
Saute onion in skillet over medium heat until softened, about 4
minutes. Add tomatoes and chilies, cook about 2 minutes. Transfer
to large bowl and stir in spinach, cheese, cream cheese, half and
half, and vinegar. Season with salt and pepper. Spoon mixture into
shallow baking dish (I use a quiche dish or pie plate.) Bake in
400 degree oven until dip is bubbly and top is light brown, about
35 minutes. Serve with tortilla chips.
Note: Dip can be made ahead. Refrigerate before baking and then
bring to room temperature.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
