Baked Mexican Spinach Dip

By annekeeney

Ingredients

• 1 c. chopped onion
• 2 T. cooking oil
• 3 med. tomatoes, peeled, seeded, and chopped (divided)
• 2-4 T chopped jalapeno peppers
• 1 (10 oz.) pkg. frozen chopped spinach, thawed, and squeezed dry
• 2 1/2 c. c. shredded Monterey Jack cheese (10 oz) divided
• 4 oz. cream cheese, cut into 1/2 " cubes
• 1 c. half and half
• 1 T. red wine vinegar
• Salt and pepper to taste
• Tortilla Chips

Details

Servings 7

Preparation

Step 1

Preheat oven to 400. In a 10" skillet, cook onion until tender. Add two thirds of the chopped tomatoes and all of the jalapeno peppers; cook 2 minutes more. Transfer mixture to a large bowl. Stir in spinach, 2 cups of the Monterey Jack cheese, cream cheese, vinegar, salt, and pepper. Spoon into a 1 1/2 quart baking dish. Bake about 35 minutes or until hot and bubbly. Top with remaining Monterey Jack cheese and chopped tomatoes. Serve with tortilla chips.