Hot Mexican-Style Spinach Dip
Try this Hot Mexican-Style Spinach Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
mexican
spinach
appetizer
fall
creamy
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper
- tortilla chips
- 1 md onion chopped
- 2 tb vegetable oil
- 1 pk (10-oz) frozen spinach;
- 1 c half-and-half
- 8 oz cream cheese; (i used
- 2 tomatoes; peeled, seeded,
- 2 c grated monterey jack cheese;
- 1 tb red wine vinegar; (i used
- 2 cn (2.2 oz) sliced black
- 2 tb canned chopped jalapenos; (i
- Carbohydrate 101.9628 g
- Cholesterol 626.78 mg
- Fat 219.1263575 g
- Fiber 3.18599999904633 g
- Protein 53.3628 g
- Saturated Fat 123.330061689875 g
- Serving Size 1 1 Serving (2077g)
- Sodium 932.652 mg
- Sugar 98.7768000009537 g
- Trans Fat 10.795289438775 g
- Calories 2545 calories
November 1989 Bon Appetit Heat oil; saute onion until soft. Add tomatoes and chiles; cook 2 minutes. Transfer to mixing bowl and add next 5 ingredients. (I used an electric mixer.) Combine thoroughly. Stir in olives. Season with salt and pepper to taste. Spoon mixture into baking dish and bake at 400 until bubbly and top is brown, about 35 minutes. (I used the microwave). Serve with tortilla chips. (I used a hollowed-out round semolina bread as a serving container.) And there you have it. This recipe is pretty flexible, as there are plenty of elements you can play with, as I did. Have fun with it. Posted to CHILE-HEADS DIGEST by Alexandra Soltow <pamra@rockland.net> on Jul 29, 1999,
