Baja Spinach Dip
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!
- Ready In:
- 5 ounces Baby Spinach (or more)
- 1 cup onion, minced
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 2 (10 ounce) cans mexican-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.
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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.