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Ingredientes
- 2 T vegetable oil
- 1 med. onion, minced
- 2 tomatoes (about 12 ounce) peeled, seeded and minced
- 2 T canned, minced jalapeno chilies
- 1 (10 ounce) pkg. frzn spinach, thawed and squeezed dry
- 2 c. grated Monterey Jack cheese (about 7 ounce)
- 8 ounce cream cheese, cut into 1/2 inch pcs, room temperature
- 1 c. half and half
- 1 T red wine vinegar
- Salt and pepper
Direcciones
- Heat oil in heavy medium frying pan over medium heat. Add in onion and saute till softened, stirring occasionally about 4 min. Add in tomatoes and chilies and cook 2 min. Transfer mix to large bowl and stir in spinach, cheeses, half and half and vinegar. Season with salt and pepper. Spoon mix into shallow ovenproof baking dish.Preheat oven to 400 degrees. Bake till dip is bubbly and top is brown, about 35 min. Serve with tortilla chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 205 | 75% |
| Total Fat 23.15g | 29% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.03g | |
| Cholesterol 68mg | 23% |
| Sodium 283mg | 12% |
| Potassium 322mg | 9% |
| Total Carbs 6.62g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.74g | 2% |
| Protein 11.21g | 18% |
