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HOT SPINACH DIP

HOT SPINACH DIP
HOT SPINACH DIP

HOT SPINACH DIP

Ingredients

1 (10-ounce) package frozen chopped spinach
2 cups grated Monterey Jack cheese
1 cup half-and-half
1 (8-ounce) package cream cheese, cubed
1 (2.24-ounce) can sliced black olives, drained
1 tablespoon red wine vinegar
1 medium onion, chopped
2 tablespoons vegetable oil
2 tomatoes, peeled, seeded and chopped
1 (4-ounce) can chopped green chiles, drained
Salt and pepper to taste

Preparation

Cook spinach according to directions. Drain well. In a bowl, combine spinach, Monterey Jack cheese, half-and-half, cream cheese, olives and vinegar; set aside. In a skillet over medium heat, saute onion in oil until tender. Stir in tomatoes and chiles; saute about 5 minutes longer. Remove from heat and immediately add to spinach mixture, stirring until cheeses are melted. Season with salt and pepper or with hot-and-spicy seasoning, if desired. Pour mixture into a shallow lightly greased dish. Bake at 400 degrees for 35 minutes. Serve as a spread with crackers or as a dip with tortilla chips. Jamie Lazenby, Lee County