Follow these steps for perfect results
olive oil
onion
finely chopped
jalapeno peppers
seeded and finely minced
tomatoes
finely chopped
baby spinach
coarsely chopped
monterey jack cheese
shredded
sharp cheddar cheese
shredded
cream cheese
cut into cubes
half-and-half
ripe olives
sliced
red wine vinegar
salt
black pepper
freshly ground
Preheat oven to 400 degrees Fahrenheit.
Heat olive oil in a large skillet over medium heat.
Add finely chopped onion and minced jalapeno peppers to the skillet.
Saute the onions and jalapenos until tender, about 5 minutes.
Add coarsely chopped baby spinach to the skillet.
Cook until the spinach is wilted.
Add 2/3 of the finely chopped tomatoes to the skillet.
Cook for 3 minutes more.
Remove skillet from heat.
Stir in Monterey Jack cheese, cream cheese, half and half, sliced ripe olives, red wine vinegar, salt, and pepper.
Spoon the mixture into a 1 1/2 quart baking dish.
Bake for 35 minutes, or until hot and bubbly.
Top with shredded sharp Cheddar cheese.
Sprinkle with the remaining chopped tomatoes.
Serve immediately with tortilla chips.
Expert advice for the best results
Adjust the amount of jalapeno to control the spiciness.
For a richer flavor, use whole milk instead of half-and-half.
Garnish with chopped cilantro for a fresh flavor.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Serve warm in the baking dish, garnished with tomatoes and tortilla chips alongside.
Serve with tortilla chips, crackers, or crudités.
Crisp and refreshing, complements the flavors of the dip.
Light and refreshing, pairs well with the Southwestern flavors.
Discover the story behind this recipe
Popular appetizer in Southwestern cuisine, often served at parties and gatherings.
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