Recipes from Peasley
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SPICY MEXICAN SPINACH DIP
Mike Cole
"A very popular dish here at school."
1 medium onion, chopped
2 Tbs. vegetable oil
2 Tbs. canned, chopped jalapeno chili peppers
2 medium tomatoes, chopped (or use diced canned)
1 (10-oz.) pkg. frozen chopped spinach, thawed
4 c. half-and-half
2 c. shredded Monterey Jack cheese
1 (8-oz.) pkg. cream cheese, cut in cubes
1 (2.2-oz.) can chopped green olives
1 (2.2-oz.) can chopped black olives
1 Tbs. red wine vinegar
¼ tsp. salt
¼ tsp. pepper
Cook onion in oil in skillet over medium-high heat, stirring constantly for 4 minutes. Add tomato and jalapeno pepper. Cook 2 minutes. Transfer mixture to a large bowl; add spinach and remaining ingredients and stir well. Spoon mixture into a greased 2-quart casserole dish and bake, uncovered, at 400°F. for 35 minutes or until golden and bubbly. Serve warm.
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