Mexican Spinach Cheese Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (10 ounce) package frozen spinach, thawed in microwave and squeezed dry
• 1 (8 ounce) package cream cheese, softened (unwrap, place on plate and microwave for short stints)
• 1 cup half-and-half
• 1 (8 ounce) package cheddar cheese
• 1 small onions (to taste) or 1 small a few scallion, chopped (to taste)
• 1 green bell peppers (to taste) or 1 poblano pepper, chopped (to taste)
• 3 chopped jalapeno peppers (canned and drained, or fresh, to taste)
• 1 tablespoon vegetable oil or 1 tablespoon olive oil
• 2 -3 roma tomatoes

Recipe

• 1 combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.
• 2 sauté together in oil the onion/scallions and peppers for a few minutes, just until softened.
• 3 fold onion/peppers into cheese/spinach mixture.
• 4 halve crosswise, squeeze out seeds and cut tomatoes into ½â€? cubes.
• 5 fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half.
• 6 oil or butter a casserole dish and pour in dip.
• 7 loosely lay a piece of foil over the top – do not seal – you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.
• 8 bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.
• 9 the dip will be looser when hot but will set up thicker as it cools.