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Southwest Spinach Dip
By KathyP53 on May 22, 2006
Photo by Fanged Menace
3 Reviews
- Prep Time: 15 mins
- Total Time: 50 mins
- Yield: 6.5 cups
Photo by Fanged Menace
About This Recipe
"This is made with fresh spinach, tomatoes, and jalapenos. Really cheesy and different!"
Ingredients
- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 2 small jalapeno peppers, seeded and finely minced
- 3 medium tomatoes, finely chopped
- 10 ounces fresh baby spinach leaves, coarsely chopped
- 8 ounces shredded monterey jack cheese
- 2 ounces shredded sharp cheddar cheese
- 4 ounces cream cheese, cut into cubes
- 1 cup half-and-half
- 1/2 cup sliced ripe olives
- 1 tablespoon red wine vinegar
- salt & freshly ground black pepper
Directions
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (1617 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 381.2
- Calories from Fat 289
- 75%
- Amount Per Serving
- %
- Total Fat 32.1g
- 49%
- Saturated Fat 16.4g
- 82%
- Cholesterol 75.0mg
- 25%
- Sugars 3.2 g
- Sodium 447.7mg
- 18%
- Total Carbohydrate 9.6g
- 3%
- Dietary Fiber 2.4g
- 9%
- Sugars 3.2 g
- 12%
- Protein 15.7g
- 31%
Reviews
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"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."
By Vicki in CT on July 31, 2007 | 456207
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"Enjoyed this very much. Used only 3/4 cup ff half and half. I also actually liked this the next day chilled."
By jellyko on May 12, 2007 | 413834
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"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."
By Fanged Menace on August 28, 2006 | 306591
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