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Mexican Party Dip

This is a recipe my mother cut out of Good Housekeeping magazine when she was something like 25 years old. It’s been a staple in my house at every party I can remember and is probably the absolute tastiest thing you could put on the table. I highly recommend sampling this one. I use mild jalapenos when I make this for large groups, but when it’s just me and my loved ones, we crank up the heat. Experiment.

2 T. oil

1 white onion, chopped

2 tomatoes, peeled and chopped

2 T. chopped jalapeno chiles

1 10-oz pack frozen spinach, drained

2 c. grated Pepper Jack Cheese

8 oz. cream cheese

1 c. heavy cream

1 large can black olives, drained/sliced

1 T. red wine vinegar

Salt and pepper

Heat oil in heavy skillet over med. heat. Add onion and sauté about four minutes. Add tomatoes and chiles, and cook for two minutes.

Transfer to large bowl and stir in spinach, cheese, half & half, olives, and vinegar. Season with salt and pepper, spoon into shallow, ovenproof baking dish.

Bake at 350 until top is brown. Can be prepared in crock pot and served hot for guests.

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