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Ingredients
- 1 cup onion, chopped
- 1 tbsp. vegetable oil
- 2 cans (14.5 oz) stewed mexican tomatoes (drained & chopped)
- 4 oz. diced green chilies, drained
- 1/2 cup frozen spinach, thawed & drained
- 2 cups shredded taco blend cheese
- 8 oz cream cheese, softened
- 1-1/2 tbsp. red wine vinegar
- hot sauce (to taste)
Preparation
Step 1
In a large skillet, saute onions in oil until softened. Remove from heat. add remaining ingredients and blend together. Pour into shallow baking dish and bake until bubbly and light brown, 30-40 minutes.
Serve with tortilla chips.
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