Mexican Spinach Dip

By mjkcak

Ingredients

• 1 medium onion, chopped
• 2 tablespoons olive oil
• 2 medium tomatoes, seeded and chopped
• 1 or 2 jalapeno peppers, seeded and chopped
• 1 (10-ounce) package frozen spinach, thawed and well-drained
• 1/2 cup fat-free half and half (or milk)
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, cute into 1/2 inch cubes (I used fat-free)
• 2 (2.2 ounce) cans sliced black olives, drained
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2-3 dashes Tabasco sauce
• 1/2 teaspoon cumin
• dash cayenne pepper

Preparation

Step 1

1. Preheat oven to 400.
2. Cook onion in oil in a medium skillet over medium-high heat until tender, about 5 minutes. Add tomato and jalapeno; cook another 2 minutes.
3. Transfer mixture to a large bowl. Add spinach and the remaining ingredients, stirring to combine. Spoon mixture into a 2-quart baking dish.
4. Bake, uncovered, for 35 minutes, or until bubbly. Serve warm, with tortilla chips.