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HOT SOUTHWESTERN SPINACH DIP
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.
July 02, 2019
HOT SOUTHWESTERN SPINACH DIP
Ingredients
- 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*
Directions
- 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.
- Spoon mixture into a shallow 1 quart baking dish. Mixture may be prepared to this point and refrigerated for up to 4 hours.
- Preheat oven to 400°F.
- 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.
Tip:
Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.