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    Cheese: Mexican Spinach con Queso Dip


    Source of Recipe


    lorilei from cooking light board

    List of Ingredients




    8 oz. salsa
    2 Tbl. canned chopped jalapenos
    1 package frozen chopped spinach -- (10 oz.) thawed and squeezed dry
    1 small jar artichokes -- chopped finely
    2 cups grated "chihuaha" cheese (or Monteray Jack)
    8 oz. cream cheese
    1 cup Half n Half
    1 Tbl. red wine vinegar
    4 oz. sliced black olives
    Salt and pepper (to taste)
    Tortilla chips

    Recipe



    Combine all ingredients thoroughly. Stir in olives. Season with salt and pepper to taste. Spoon mixture into baking dish and bake at 400 until bubbly and top is brown, about 35 minutes. Serve with tortilla chips.

    original poster's NOTE: This recipe is really quite flexible -- I've added a variety of herbs (cumin, cilantro...) at times, varied the cheeses (although chihuaha is my favorite when I can find it), eliminated the salsa in favor of tomatoes & onions, and made the dip with/without olives.

 

 

 

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