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HOT MEXICAN SPINACH DIP 
2 tbsp. vegetable oil
1 med. onion
2 tomatoes, peeled, seeded, chopped (if not available use stop and shop peeled and diced tomatoes)
2 tbsp. canned (or the pickled in the jar) chopped jalapeno chile peppers
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed, drained dry
2 c. grated Monterey Jack cheese
8 oz. cream cheese, cut into 1/2 inch pieces, room temperature
1 c. 1/2 and 1/2 cream
2 (2.2 oz.) cans sliced drained black olives (about 1 c.)
1 tbsp. red wine vinegar
Salt and pepper
Tortilla chips

Heat oil in heavy skillet; add onion and saute until softened. Add tomatoes and chiles and cool 2 minutes. Transfer mixture into large bowl and add spinach, cheeses, 1/2 and 1/2, olives and vinegar. Season with salt and pepper.
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 Rating: 5 / 5 - Reviews: 2
Oct 30, 1:25 PM
Donna (Georgia) says:
Jan 30, 4:56 PM
Sara (New York) says:

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