Name: Mexican Spinach Dip
Cook time: 40 min
Ingredients: 1 medium onion, chopped; 10 ounce package chopped spinach, thawed and drained; 14 ounce can plum tomatoes, chopped and drained; 4 ounce can green chiles, chopped and drained; 8 ounce cream cheese, at room temperature and cut into chunks; 1 cup half/half; 10 ounce grated monterey jack (cheddar is good too); 1 tablespoon red wine vinegar; salt and pepper to taste

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.