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Hot Spinach Dip

the.instructor's picture
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, chopped
  Tomatoes 2 , chopped
  Diced green chiles 2 Tablespoon
  Frozen spinach 10 Ounce, squeezed dry (1 Package)
  Pepper jack cheese 7 Ounce, grated
  Half and half 1 Cup (16 tbs)
  Canned sliced black olives 4 1⁄2 Ounce (2 Cans, 2.25 Ounce Each)
  Cream cheese 8 Ounce, cut into 1/2 inch pieces
  Red wine vinegar 1 Tablespoon

Preheat oven to 400 degrees.
Heat oil in heavy skillet over medium heat; add onions and saute until softened, stirring occasionally, about 4 minutes.
Add tomatoes and chiles and cook 2 minutes.
Transfer mixture to large bowl and stir in spinach.
Make sure all liquid is squeezed out of spinach.
Add jack cheese, half and half, olives, cream cheese, and vinegar.
Taste and season with salt and pepper, if needed.
Spoon mixture into ovenproof baking dish.
Stoneware works great.
Bake until dip is bubbly and top is golden, about 35 minutes.

Recipe Summary

Crock Pot

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2562 Calories from Fat 1702

% Daily Value*

Total Fat 222 g341.7%

Saturated Fat 100.3 g501.3%

Trans Fat 0 g

Cholesterol 549 mg183%

Sodium 3383.9 mg141%

Total Carbohydrates 72 g23.9%

Dietary Fiber 15.1 g60.5%

Sugars 26.2 g

Protein 85 g169.9%

Vitamin A 832% Vitamin C 228.5%

Calcium 395.3% Iron 138.5%

*Based on a 2000 Calorie diet

Hot Spinach Dip Recipe