Dip
January 08, 2013
Calories
451
Sodium
819mg
34% DV
Fat
33g
51% DV
Protein
17g
35% DV
Carbs
14g
4% DV
Fiber
2g
11% DV
Hot Mexican Style Spinach Dip
49
6
1 medium onion, chopped
2 tablespoons olive oil
2 medium tomatoes, seeded and chopped
1 or 2 jalapeno peppers, seeded and chopped
1 (10-ounce) package frozen spinach, thawed and well-drained
1/2 cup fat-free half and half (or milk)
2 cups (8 ounces) shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, cute into 1/2 inch cubes (I used fat-free)
2 (2.2 ounce) cans sliced black olives, drained
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2-3 dashes Tabasco sauce
1/2 teaspoon cumin
dash cayenne pepper
2 tablespoons olive oil
2 medium tomatoes, seeded and chopped
1 or 2 jalapeno peppers, seeded and chopped
1 (10-ounce) package frozen spinach, thawed and well-drained
1/2 cup fat-free half and half (or milk)
2 cups (8 ounces) shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, cute into 1/2 inch cubes (I used fat-free)
2 (2.2 ounce) cans sliced black olives, drained
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
2-3 dashes Tabasco sauce
1/2 teaspoon cumin
dash cayenne pepper
Preheat oven to 400.
Cook onion in oil in a medium skillet over medium-high heat until tender, about 5 minutes. Add tomato and jalapeno; cook another 2 minutes.
Transfer mixture to a large bowl. Add spinach...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
451
Sodium
819mg
34% DV
Fat
33g
51% DV
Protein
17g
35% DV
Carbs
14g
4% DV
Fiber
2g
11% DV
