Mexican Spinach Cheese Dip

Ingredients

• 1 (10 ounce) package frozen spinach, thawed in microwave and squeezed dry
• 1 (8 ounce) package cream cheese, softened (unwrap, place on plate and microwave for short stints)
• 1 cup half-and-half
• 1 (8 ounce) package cheddar cheese
• 1 small onion or a few scallion, chopped (to taste)
• 1 green bell pepper or poblano pepper, chopped (to taste)
• 3 chopped jalapeno peppers (canned and drained, or fresh, to taste)
• 1 tablespoon vegetable oil or olive oil
• 2-3 roma tomatoes

Directions

1. 1

   Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.

2. 2

   Sauté together in oil the onion/scallions and peppers for a few minutes, just until softened.

3. 3

   Fold onion/peppers into cheese/spinach mixture.

4. 4

   Halve crosswise, squeeze out seeds and cut tomatoes into ½” cubes.

5. 5

   Fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half.

6. 6

   Oil or butter a casserole dish and pour in dip.

7. 7

   Loosely lay a piece of foil over the top – do NOT seal – you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.

8. 8

   Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.

9. 9

   The dip will be looser when hot but will set up thicker as it cools.