Hot Spinach Dip
|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.