[CH] NJ Hotluck Recipe: Spinach Dip
Alexandra Soltow (pamra@rockland.net)
Thu, 29 Jul 1999 06:36:32 -0400
Dear Chile-Heads:
Better late than never!
Hot Mexican-Style Spinach Dip: November 1989 Bon Appetit
2 TB vegetable oil
1 medium onion, chopped
2 tomatoes, peeled, seeded, chopped (I used 8 oz of some Aji-Fatali sauce
I'd made)
2 TB canned chopped jalapenos (I used 3 large fresh ones and a couple of
Bolivian rainbows)
1 10-oz package frozen spinach, thawed and squeezed dry
2 c grated Monterey Jack cheese, about 7 oz (I used smoked Provolone)
8 oz cream cheese (I used Neufchatel)
1 c half-and-half
1 TB red wine vinegar (I used some vinegar I'd used to preserve some habs)
2 2.2 oz cans sliced black olives, drained
Salt and pepper
Tortilla chips
Heat oil; saute onion until soft. Add tomatoes and chiles; cook 2 minutes.
Transfer to mixing bowl and add next 5 ingredients. (I used an electric
mixer.) Combine thoroughly. Stir in olives. Season with salt and pepper to
taste. Spoon mixture into baking dish and bake at 400 until bubbly and top
is brown, about 35 minutes. (I used the microwave). Serve with tortilla
chips. (I used a hollowed-out round semolina bread as a serving container.)
And there you have it. This recipe is pretty flexible, as there are plenty
of elements you can play with, as I did. Have fun with it.
Alex
Alexandra Soltow
pamra@rockland.net
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Meandering to a different drummer.