Shelly's Recipe

SPICY SOUTH OF THE BORDER SPINACH CHEESE DIP

Category: Dips - Hot

1 onion, chopped
1 minced garlic clove
1-2 fresh jalapeno peppers, finely chopped, optional
2 tablespoons vegetable oil
2 (10 oz.) cans diced tomatoes and green chilies, drained
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Mexican cheese blend
1 (8 ounce) package cream cheese, softened
1 cup half-and-half cream
1 tablespoon red wine vinegar
1/4 teaspoon cumin, black pepper and cayenne pepper
5-10 drops of hot sauce
Salt and pepper to taste

Preheat oven to 400 degrees.

Saute onion, garlic and jalapenos in skillet over medium heat in oil until softened, about 4 minutes. Stir in tomatoes and chilies, let cook 2 minutes. Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, vinegar, hot sauce and seasonings. Spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate. Bake until the dip is bubbly and the top is light brown, about 35 minutes. Serves with tortilla chips.

Variation: This is also good baked in a bread bowl.