Shelly's Recipe

Ole Spinach Dip

Category: Dips - Cold

2 Tbsp. oil
1 medium onion (chopped)
2 tomatoes (peeled, seeded, and chopped)
4 oz can chopped jalapeno peppers (drained)
10 oz pkg. frozen spinach (thawed and squeezed dry)
2 C. grated Monterey Jack cheese
8 oz. cream cheese (cubed-room temp.)
1 C. half & half
2 - 2 1/2 oz cans sliced black olives (drained)
1 Tbsp. red wine vinegar
salt & pepper to taste

Saute onion in hot oil until softened, stirring occasionally. Add tomatoes and jalapenos and cook 2 minutes. Transfer mixture to large bowl and stir in remaining ingredients. Spoon mixture into shallow baking dish. Bake at 400 until dip is bubbly and top is brown, approximately 35 minutes. Serve with tortilla chips.