Espinaca Con Queso
Ingredients:
2 Tbsp vegetable oil
1 medium onion, chopped
2 tomatoes, peeled, seeded, chopped
2 Tbsp canned chopped jalapenos*
10 oz package frozen spinach, thawed and
squeezed dry
2 cups grated Monterey Jack cheese**
8 oz cream cheese
1 cup half-and-half
1 Tbsp red wine vinegar
two 2.2 oz cans sliced black olives, drained***
salt and pepper
tortilla chips
Heat oil; saute onion until soft. Add
tomatoes and chiles; cook 2 minutes.
Transfer to mixing bowl and add next 5
ingredients. (We used an electric mixer.)
Combine thoroughly. Stir in olives. Season
with salt and pepper to taste. Spoon mixture
into baking dish and bake at 400�F until
bubbly and top is brown, about 35 minutes.
(We used the microwave). Serve with tortilla
chips.
* If you prefer, you can use canned green chilies, which are milder.
** If you love really hot and spicy dips, substitute pepper jack cheese for
the monterey jack cheese.
*** If you don't like black olives, leave them out.
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