11-03-2004, 02:38 PM
[font "Arial"]Ingredients:
1 medium onion chopped (small)
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chiles chopped and drained
1(8 oz.) cream cheese (room temp)
1 C. half/half
10 oz grated Monterey jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste[/font]
[font "Arial"][/font]
[font "Arial"]Preparation:
Sauté onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.[/font]
[signature]
1 medium onion chopped (small)
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chiles chopped and drained
1(8 oz.) cream cheese (room temp)
1 C. half/half
10 oz grated Monterey jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste[/font]
[font "Arial"][/font]
[font "Arial"]Preparation:
Sauté onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.[/font]
[signature]