• 5servings
  • 35minutes
  • 524calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 2 tablespoons vegetable oil

  3. 1 (14 1/2 ounce) can whole peeled tomatoes, drained and chopped

  4. 1 (4 ounce) can diced green chiles, drained

  5. 1 (10 ounce) package frozen chopped spinach, thawed and drained

  6. 10 ounces shredded Monterey Jack cheese

  7. 1 (8 ounce) package cream cheese, softened

  8. 1 cup half-and-half cream

  9. 1 tablespoon red wine vinegar

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Saute onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in tomatoes and chiles, let cook 2 minutes.

  3. Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar. Season with salt and pepper to taste. Spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate.

  4. Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.


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