[edit] Ingredients
2 |
tablespoons Vegetable oil |
1 |
medium Onion, chopped |
2 |
Tomatoes, peeled, seeded, chopped, (I used 8 oz of some Aji-Fatali sauce I'd made) |
2 |
tablespoons Canned chopped jalapenos, (I used 3 large fresh ones and a couple of Bolivian rainbows) |
1 |
pkt (10-oz) frozen spinach, thawed and squeezed dry |
2 |
cups Grated Monterey Jack cheese, about 7 oz, (I used smoked Provolone) |
8 |
ounces Cream cheese, (I used Neufchatel) |
1 |
cup Half-and-half |
1 |
tablespoon Red wine vinegar, (I used some vinegar I'd used to preserve some habs) |
2 |
can (2.2 oz) sliced black olives, drained |
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[edit] Preparation
Step 1 |
Heat oil; saute onion until soft. Add tomatoes and chiles; cook 2 minutes. |
Step 2 |
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. |
Step 3 |
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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[edit] About Hot Mexican-Style Spinach Dip
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