Cookbook author Merle Rosenbloom stops by Good Day to make Mexican-style spinach dip. It's a recipe from her new book, "Starting from Scratch: Cooking and Entertaining Made Simple."
Hot Mexican-Style Spinach Dip
1 (10 oz) can tomotoes and green chilies
2 cups shredded Monterey Jack cheese
8 ounces cream cheese, cut into small pieces
1/2 cup half-and-half
2 (2 oz) cans sliced black olives, drained (about 1 cup)
1 TBSP red wine vinegar
1 (10 oz) package frozen spinach, thawed and squeezed dry
Salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees.
Combine the tomatoes and green chliies, Monterey Jack cheese, cream cheese, half-and-half, black olives and vinegar in a large bowl and mix well. Add the spinach, salt and pepper and mix well.
Spoon into 3 (.25 qt.) ramekins. Bake for 20 minutes or until hot and bubbly and the top is golden brown.
Garnish with torn fresh cilantro.
Serve with tortilla chips.
TIP: you may spoon the dip into an 8x8 inch baking dish instead of the ramekins and bake for 35 minutes.