Recipe: Hot Mexican-Style Spinach Dip

Recipe: Hot Mexican-Style Spinach Dip
Posted on 09/06/2020
Perfect for tailgating or any party (during normal times of course), this delicious dip is a true crowd pleaser. From the Spinach Tyme cookbook published by the Lenexa Historical Society.


2 Tbsp. vegetable oil
1 medium onion, chopped
2 tomatoes (about 12-ounces) peeled, seeded, chopped
2 Tbsp. canned chopped jalapeno chilies
1 10-oz. pkg. frozen spinach, thawed, squeezed dry
2 C grated Monterey Jack cheese (about 7 oz.)
8 oz. cream cheese, cut into ½-inch pieces (room temperature)
1 C half & half
2 (2.2 oz.) cans sliced black olives, drained (about 1 C)
1 Tbsp. red wine vinegar
Salt and freshly ground pepper
Tortilla chips


Heat oil in heavy medium skillet over medium heat. Add onion and sauté until softened, stirring occasionally, about 4 minutes. Add tomatoes and chilies; cook 2 minutes. Transfer mixture to large bowl and stir in spinach, Monterey Jack cheese, cream cheese, half & half, olives and vinegar. Season with salt and pepper. Spoon mixture into shallow ovenproof baking dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 400 F. Bake until dip is bubbly and top is brown, about 35 minutes. Serve with tortilla chips. Makes about 4 ½ cups. Good!

Published Sept. 6, 2020