Prep 15 mins
Cook 35 mins
This is made with fresh spinach, tomatoes, and jalapenos. Really cheesy and different!
- 44.37 ml olive oil
- 236.59 ml finely chopped onion
- 2 small jalapeno peppers, seeded and finely minced
- 3 medium tomatoes, finely chopped
- 283.49 g fresh baby spinach leaves, coarsely chopped
- 226.79 g shredded monterey jack cheese
- 56.69 g shredded sharp cheddar cheese
- 113.39 g cream cheese, cut into cubes
- 236.59 ml half-and-half
- 118.29 ml sliced ripe olives
- 14.79 ml red wine vinegar
- salt & freshly ground black pepper
- Preheat oven to 400 degrees.
- 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.
- 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.
- Top with sharp Cheddar cheese. Sprinkle with remaining chopped tomato. Serve immediately with tortilla chips.
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.
Enjoyed this very much. Used only 3/4 cup ff half and half. I also actually liked this the next day chilled.
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.