Mexican Dip (Served Warm)

Name: Mexican Dip (Served Warm)
Ingredients: 10 ounces, weight Frozen Spinach, Thawed/drained; 4 whole Hot Green Chiles; 1 whole Onion; 2 whole Tomatoes; 1 Tablespoon Red Wine Vinegar; 8 ounces, weight Cream Cheese; 2 cups Grated Monterey Jack Cheese; 1 cup Half-and-half

8 ingredients

9 steps

Ingredients

10 ounces, weight Frozen Spinach, Thawed/drained
4 whole Hot Green Chiles
1 whole Onion
2 whole Tomatoes
1 Tablespoon Red Wine Vinegar
8 ounces, weight Cream Cheese
2 cups Grated Monterey Jack Cheese
1 cup Half-and-half

Directions

1

Thaw spinach first, and drain it well to get all the moisture out.
2

Clean chiles and dice (remove seeds, unless you like more heat!)
3

Dice the onion and your tomatoes and set aside.
4

Now saute (you can use a small amount of butter if needed) the diced chiles and onion.
5

Add the 2 chopped tomatoes and the spinach.
6

Cook for 5 minutes.
7

Add the red wine vinegar, cream cheese, Monterey Jack cheese and the half & half.
8

Bake at 400 degrees for 20 t0 25 minutes.
9

Enjoy with Gold Tostitos.