Ingredients:
10 Ounce Package Of Frozen Chopped Thawed And Drained Spinach
1 Finely Chopped Vidalia Onion
2 Tablespoons Of Wesson Vegetable Oil
8 Ounces Of Softened Philadelphia Cream Cheese
1 Cup Of Half And Half Cream
4 Ounces Of Canned Diced Green Chiles
1 Tablespoon Of Eden Foods Red Wine Vinegar
14 Ounces Of Canned Whole Peeled Drained And Chopped Tomatoes
10 Ounces Of Grated Monterey Jack Cheese
1 Teaspoon Of Fine Table Salt
1 Teaspoon Of Ground Black Pepper
3 Dashes Of Dave's Ultimate Insanity Sauce
Information:
Serving Size 6
302 Calories Per Serving
21 Grams Of Fat
Cooking Directions:
Preparing this spicy spinach dip recipe is quick and easy. First you will want to preheat your oven to roughly 400 degrees Fahrenheit, or 200 degrees Celsius. Next take out a large cooking skillet, and heat over medium high. Add in your vegetable oil, and once it's very hot, spoon in your onion, sauteing it until it's tender and juice. Next add in the chilies and tomatoes, and saute them for an additional 2 minutes. Once done, transfer all of these ingredients into a large mixing bowl. Place into the mixing bowl the spinach, cream cheese, half and half cream, red wine vinegar, Monterey jack cheese, table salt, pepper, and hot sauce. Take out a mixing spoon, and vigorously mix these ingredients up. Because this is a spicy dish, you will really want to make sure you get an even and consistent disbursement of all the ingredients, especially the chilies and hot sauce. Once you are done spoon the spinach dip into a casserole dish, and slide it into the oven. Let the spinach dip bake for half and hour, or until the cheese become bubbly and golden. I like to make a meal out of this recipe, by serving it with refried beans, salted tortilla chips, Mexican rice, and a side of salsa, guacamole, and sour cream. I served this to a group of friends, along with Kahlua French Vanilla mixed with milk on ice. It was absolute heaven.
