1/1 Photo of Hot Mexican-Style Spinach Dip
This is an awesome dip, and so easy to make. From Southern Living's Ultimate Book of Appetizers.
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1/2 cup ...
Units: US | Metric
- 1 medium onion, finely diced
- 2 tablespoons canola oil or 2 tablespoons olive oil
- 2 medium tomatoes, peeled, seeded, and chopped
- 2 tablespoons chopped jalapeno peppers
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup half-and-half cream
- 2 cups shredded monterey jack cheese
- 1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
- 2 (2 1/4 ounce) cans sliced ripe olives, drained
- 1 tablespoon red wine vinegar
- 1/4 teaspoon kosher sea salt
- 1/4 teaspoon black pepper
- 1Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
- 2Add tomatoes and jalapeno pepper, cook 2 minutes more.
- 3Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
- 4Spoon mixture into a greased 2-quart baking dish.
- 5Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
- 6Serve warm with tortilla chips.
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Nutritional Facts for Hot Mexican-Style Spinach Dip
Serving Size: 1 (126 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 208.4
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 9.0 g
- Cholesterol 45.0 mg
- Sodium 312.9 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 1.4 g
- Sugars 1.8 g
- Protein 7.5 g