Mexican Spinach Cheese Dip

My mother created this recipe and I remember her bringing it to every potluck dinner we ever went to (the guests always asked for that). I carried on the tradition, and I have not once left a dinner where I was not asked for the recipe. It's delicious (and nearly fool-proof)!

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.
  • Sauté together in oil the onion/scallions and peppers for a few minutes, just until softened.
  • Fold onion/peppers into cheese/spinach mixture.
  • Halve crosswise, squeeze out seeds and cut tomatoes into ½” cubes.
  • Fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half.
  • Oil or butter a casserole dish and pour in dip.
  • Loosely lay a piece of foil over the top – do NOT seal – you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.
  • Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.
  • The dip will be looser when hot but will set up thicker as it cools.
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RECIPE MADE WITH LOVE BY

@zily2356
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@zily2356
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"My mother created this recipe and I remember her bringing it to every potluck dinner we ever went to (the guests always asked for that). I carried on the tradition, and I have not once left a dinner where I was not asked for the recipe. It's delicious (and nearly fool-proof)!"
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  1. zily2356
    My mother created this recipe and I remember her bringing it to every potluck dinner we ever went to (the guests always asked for that). I carried on the tradition, and I have not once left a dinner where I was not asked for the recipe. It's delicious (and nearly fool-proof)!
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