Hot Mexican-Style Spinach Dip Recipe

Name: Hot Mexican-Style Spinach Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil; 1 medium onion, chopped; 2 tomatoes (about 12 oz.), peeled, seeded and chopped; 2 Tbsp. jalapeno chilies (canned), chopped; 1 (10 oz.) frozen spinach, thawed and squeezed dry; 2 c. Monterey Jack cheese, grated (about 7 oz.); 8 oz. cream cheese, cut into 1/2-inch pieces (room temperature); 1 c. half and half; 2 (2.2 oz.) cans sliced black olives, drained; 1 Tbsp. red wine vinegar; salt and pepper; tortilla chips

Servings: persons

2 Tbsp. vegetable oil
1 medium onion, chopped
2 tomatoes (about 12 oz.), peeled, seeded and chopped
2 Tbsp. jalapeno chilies (canned), chopped
1 (10 oz.) frozen spinach, thawed and squeezed dry
2 c. Monterey Jack cheese, grated (about 7 oz.)
8 oz. cream cheese, cut into 1/2-inch pieces (room temperature)
1 c. half and half
2 (2.2 oz.) cans sliced black olives, drained
1 Tbsp. red wine vinegar
salt and pepper
tortilla chips

1
Heat oil in heavy medium skillet over medium heat.
2
Add onion and saute until softened, stirring occasionally, about 4 minutes. Add tomatoes and chilies and cook 2 minutes.
3
Transfer mixture to large bowl and stir in spinach, Monterey Jack cheese, cream cheese, half and half, olives and vinegar.
4
Season with salt and pepper.
5
Spoon mixture into shallow ovenproof baking dish.
6
(Can be prepared 2 days ahead.)
7
Cover and refrigerate.
8
Preheat oven to 400u00b0.
9
Bake until dip is bubbly and top is light brown, about 35 minutes.
10
Serve with tortilla chips.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. vegetable oil, 1 medium onion, chopped, 2 tomatoes (about 12 oz.), peeled, seeded and chopped, 2 Tbsp. jalapeno chilies (canned), chopped, and more.

Yes, Hot Mexican-Style Spinach Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Mexican-Style Spinach Dip

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