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Hot Mexican-Style Spinach Dip
- 2 TB vegetable oil
- 1 medium onion, chopped
- 2 tomatoes, peeled, seeded, chopped (I used 8 oz of some Aji-Fatali sauce I'd made)
- 2 TB canned chopped jalapenos (I used 3 large fresh ones and a couple of Bolivian rainbows)
- 1 10 oz package frozen spinach, thawed and squeezed dry
- 2 c grated Monterey Jack cheese, about 7 oz (I used smoked Provolone)
- 8 oz cream cheese (I used Neufchatel)
- 1 c half-and-half
- 1 TB red wine vinegar
- 2 2.2 oz cans sliced black olives, drained
- Salt and pepper
- Tortilla chips
Heat oil; saute onion until soft. Add tomatoes and chiles; cook 2 minutes.
Transfer to mixing bowl and add next 5 ingredients. (I used an electric
mixer.) Combine thoroughly. Stir in olives. Season with salt and pepper to
taste. Spoon mixture into baking dish and bake at 400 until bubbly and top
is brown, about 35 minutes. (I used the microwave). Serve with tortilla
chips. (I used a hollowed-out round semolina bread as a serving container.)
And there you have it. This recipe is pretty flexible, as there are plenty
of elements you can play with, as I did. Have fun with it.
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