Mexican Spinach Dip
Traditional Mexican recipes can get a bit more fun when you try this amazing Mexican Spinach Dip. I am a huge fan of dips and I would recommend you make this one. It is so delightful!
Notes
- Dip can be made ahead.
- Refrigerate before making and bring to room temperature.
Cooking Time40 min
Ingredients
- 1 medium onion, chopped
- 10 ounces package chopped spinach, thawed and drained
- 14 ounces can plum tomatoes, chopped and drained
- 4 ounces can green chiles, chopped and drained
- 8 ounces cream cheese, at room temperature and cut into chunks
- 1 cup half/half
- 10 ounces grated monterey jack (cheddar is good too)
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Saute onion in skillet over medium heat (it called for oil, but I just use the spray stuff) until softened, about 4 minutes.
- Add tomatoes and chilies. Cook about 2 minutes.
- Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar.
- Season with salt and pepper. Spoon mixture into shallow baking dish (I use a quiche dish or pie plate.)
- Bake in 400 degrees F oven until dip is bubbly and top is light brown, about 35 minutes. Serve with tortilla chips.
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