Recipe - Hot Mexican-Style Spinach Dip

2 tablespoon Vegetable oil
1 md Onion; chopped
2 Tomatoes; peeled, seeded,
chopped, (I used 8 ounce of
some AjiFatali sauce I'd
made)
2 tablespoon Canned chopped jalapenos; (I
used 3 large fresh ones and
a couple of Bolivian
rainbows)
1 pack (10oz) frozen spinach;
thawed and squeezed dry
2 cup Grated Monterey Jack cheese;
about 7 oz, (I used smoked
Provolone)
8 ounce Cream cheese; (I used
Neufchatel)
1 cup Halfandhalf
1 tablespoon Red wine vinegar; (I used
some vinegar I'd used to
preserve some habs)
2 cn (2.2 oz) cut or sliced up black
olives; drained
Salt and pepper
Tortilla chips

November 1989 Bon Appetit

Heat oil; saute onion until soft. Add tomatoes and chiles; cook 2 minutes.
Transfer to mixing bowl and add next 5 ingredients. (I used an electric
mixer.) Combine thoroughly. Stir in olives. Season with salt and pepper to
taste. Spoon mixture into baking dish and bake at 400 until bubbly and top
is brown, about 35 minutes. (I used the microwave). Serve with tortilla
chips. (I used a hollowedout round semolina bread as a serving container.)

And there you have it. This recipe is pretty flexible, as there are plenty
of elements you can play with, as I did. Have fun with it.

Posted to CHILEHEADS DIGEST by Alexandra Soltow pamra@rockland.net on
Jul 29, 1999, converted by MM_Buster v2.0l.