eat.this.food.

Hot Mexican Spinach Dip July 21, 2006

This great for parties…a different take on the usual spinach dip.

• 2 Tbs. olive oil
• 1 medium onion-chopped
• 2 tomatoes-peeled, seeded and chopped
• 2 Tbs. canned chopped jalapeno chilies
• 1 10oz package of frozen spinach-thawed and squeezed dry
• 2 cups grated jack cheese (7 oz)
• 8 oz cream cheese (at room temp) cut into 1/2 inch pieces
• 1 cup half and half
• 2 2oz cans sliced black olives
• 1 Tbs. red wine vinegar

Directions:

Preheat oven to 400 degrees.

1. Heat oil in heavy skillet on medium heat. Add onion and saute until softened. (about 4 minutes)
2. Add tomatoes and chilies. Cook 2 minutes.
3. Transfer mixture to a large bowl and stir in spinach, cheeses, half and half, olives and vinegar. Season with salt and pepper.
4. Spoon mixture into a shallow oven-proof dish.
5. Bake until dip is bubbly and the top is brown. (about 45 minutes)

Serve with tortilla chips

**This can be made up to 2 days ahead of time…just cover and refridgerate!**