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SOUTH OF THE BORDER SPINACH DIP (CAROLINA THYME)
South of the Border Spinach Dip (Carolina Thyme)
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PrintINGREDIENTS
- 1 C chopped onion
- 2 Tbsp vegetable oil
- 3 med. tomatoes, chopped, divided
- 2-4 Tbsp chopped jalapeno chiles
- 1 pkg frozen spinach, thawed, drained
- 2 1/2 C Monterey Jack cheese, divided
- 4 oz cream cheese
- 1 C light cream
- 1 Tbsp red wine vinegar
- salt and pepper
DIRECTIONS
Saute chopped onion in vegetable oil in skillet until tender
Add tomatoes and jalapeno chiles. Cook for 2 minutes, and remove from heat
Stir in spinach, Monterey jack cheese, cream cheese, light cream, red wine vinegar, and salt and pepper
Spoon into 1.5 quart baking dish
Bake at 400 for 35 minutes
Top with ½ C Monterey jack cheese, 1 med. Tomato, chopped
Bake for 10 more minutes or until cheese melts
Serve with tortilla chips
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