Hot Mexican Spinach Dip
This cheesy spinach dip filled with tomatoes, green chilies and tomatoes combines Mexican flavors for a crowd-pleasing appetizer. My mom first started making this dip when my brother and I were younger. Everyone used to complain because, as the pickiest eater ever, I would make her take out the olives to suit my needs. Now that I’m older and wiser I make it with the olives, as it really does complete the dip while adding a little Medeteranian twist.
When making the dip, be sure to drain the spinach thoroughly so that the dip doesn’t become watery. This dip can be made ahead of time and refrigerated until ready to bake and serve.
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
2 medium Roma tomatoes, cored and diced
¼ cup chopped canned green chilies
3 tablespoons chopped pitted black olives
1 (8-ounce) package cream cheese, at room temperature
1 cup of half & half cream
1 tablespoon red wine vinegar
1 (10-ounce) package frozen spinach, thawed and thoroughly drained
2 ½ cups shredded Monterey Jack cheese
½ teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Tortilla chips, for serving
Preheat the oven to 400°.
Place a large sauté pan over medium heat, add olive oil and heat through. Add the onions and sauté, stirring occasionally, until they are soft and translucent, about 4 minutes. Remove the skillet from heat and add the tomatoes, chilies, and olives to the pan. Let the vegetables cool for about 5 minutes.
In a large mixing bowl stir together the cream cheese, half and half and red wine vinegar until combined. Stir in the spinach and cheese until combined. Add the vegetables and season with chili powder, salt and pepper.
Spoon the mixture into a 2-quart baking dish and bake until the top is golden brown and bubbling, about 25 minutes. Let cool and serve with tortilla chips.