Total Time
50mins
Prep 15 mins
Cook 35 mins

This is made with fresh spinach, tomatoes, and jalapenos. Really cheesy and different!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Heat oil in large skillet. Add onions and jalapenos and saute until tender, about 5 minutes. Add chopped baby spinach and continue to cook until wilted. Add 2/3 of tomatoes and cook 3 minutes more.
  3. Remove skillet from heat. Stir in Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Spoon into 1 1/2 quart baking dish. Bake 35 minutes or until hot and bubbly.
  4. Top with sharp Cheddar cheese. Sprinkle with remaining chopped tomato. Serve immediately with tortilla chips.
Most Helpful

5 5

Creamy, cheesy, with a zip. Very good dip. I used 1/3 cup fat free half and half and left the seeds in the peppers for the heat. Thanks for posting.

5 5

Enjoyed this very much. Used only 3/4 cup ff half and half. I also actually liked this the next day chilled.

5 5

Yum yum yummy! I omitted the half-and-half, fearing that it would be too liquidy, and the consistency was great. The cream cheese sounded weird, but I didn't even notice the taste (it's hard to convince the cubes to disperse though). Intriguingly, this tastes like it contains meat. Maybe it's the olives? I used a mexican cheese blend instead of jack, and I didn't add any salt -- olives and tortilla chips were sufficiently salty. This is wonderful-tasting and easy to make after you get through the chopping.