Prep 10 mins
Cook 40 mins
Addictive! Swiss chard is a good sub for the spinach. I have also divided this into smaller portions, frozen, and thawed in fridge. Works great!
- 5 ounces Baby Spinach (or more)
- 1 cup onion, minced
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 2 (10 ounce) cansmexican-style diced tomatoes and green chilies, drained
- 5 ounces cream cheese
- 1⁄8 teaspoon salt
- 8 ounces Mexican blend cheese, shredded
- 4 teaspoons red wine vinegar
- 1⁄8 teaspoon hot pepper sauce (optional)
- 2 tablespoons black olives, sliced (optional)
- In a large skillet, bring 1/2 inch of water to a boil.
- Cut stems off spinach, cut leaves in thirds.
- Add spinach; cook for 2 minutes or until wilted.
- Drain well.
- In a large skillet, saute onion in oil until tender, the baking does not cook them much so sauté to your preference. Add garlic.
- Stir in tomatoes and cream cheese until blended.
- Remove skillet from burner.
- Stir in spinach, salt, cheese blend, vinegar, pepper sauce, and sliced black olives (if adding).
- Transfer to a greased 8 inch square baking dish. At this point, you could refrigerate until you bake it.
- Bake, covered, at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned.
- Serve warm with tortilla chips or toasted pita.
So delish! Loved the addition of the spinach to all that ooey gooey cheese. It's hard not to eat it before it bakes, so I resisted. Well actually I did taste a little of what was left in the pan. : ) Will definitely keep this recipe handy for future football games and family/friend get-togethers. Made for PRMR, September, 2013.