Spice up your creamy spinach dip with the Southwestern flavours of jalapeno peppers, canned green chilies and Monterey Jack cheese. This zesty dip is a great appetizer to serve before a Mexican-style meal.

Yield: Makes 3 1/2 cups.



  • 2 tbsp canola oil
  • 1/4 cup minced canned green chilies
  • 1 1/2 tsp minced jalapeno pepper
  • 1 small onion, finely chopped
  • 2 tomatoes, peeled, seeded and chopped
  • 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
  • 8 oz (250 g) cream cheese, cubed
  • 2 cups shredded Monterey Jack cheese
  • 1 cup light cream (10%)
  • 1 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • Dash nutmeg
  • Tortilla chips*


  1. Heat oil in a medium saucepan over medium heat. Add green chilies, jalapeno and onion; sauté until tender. Stir in tomatoes; cook 2 minutes. Remove from heat and stir in remaining ingredients.
  2. Spoon mixture into a shallow 1 quart baking dish. Mixture may be prepared to this point and refrigerated for up to 4 hours.
  3. Preheat oven to 400°F.
  4. Bake until bubbly and heated through, about 20 - 25 minutes. Serve with tortilla chips. Do not freeze.
Nutritional analysis per 2 tbsp:

84 calories, 7.3 g fat, 3.5 g protein, 1.6 g carbohydrate, 0.4 g fibre, 160 mg sodium

*Ingredient not included in nutritional analysis.


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.