Delicious Baked Mexican Spinach Fiesta Dip

Family Favorites

By
@Quinnn

We love this warm, creamy, cheesy dip year round. Always the first to go at our football parties. You can adjust the level of heat by adjusting the amount of jalapeno you use. We're fine at 2 tablespoons. But, if you're daring and like it devilishly hot, you may go up to 4 tablespoons, but have some Margaritas ready!

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
10 Min
Cook:
35 Min
Method:
Bake

Ingredients

1
cup chopped onion
2
tablespoons cooking oil
3
medium tomatoes, peeled, seeded and chopped- divided
2-4
tablespoons fresh jalapeno peppers, chopped
1
10 oz. package frozen spinach, thawed and squeezed very dry
2 1/2
cups monterey jack cheese, divided
8
oz. cream cheese cut into 1/2 inch cubes
1
cup half and half
1/2
cup sliced black olives
1
tablespoon red wine vinegar
1/4
tsp. each salt & pepper
tortilla chips or assorted fresh vegetables

Step-By-Step

1Preheat oven to 400 degrees. In a 10" skillet, cook onion in oil until tender. Add 2/3 of the chopped tomatoes and all of the jalapeno peppers; cook 2 minutes more. Transfer mixture to large bowl. Stir in spinach, 2 cups Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Mix well.
2Spoon into a 1 1/2-2 qt. baking dish. Bake about 35 minutes or until hot and bubbly. Top with remaining Monterey Jack cheese, chopped fresh tomato and freshly chopped cilantro or parsley.
3Serve with tortilla chips and/or fresh veggies to dip. (I like to serve a platter with red, yellow, orange and green peppers along with tortilla chips.)