Creamy warm spinach dip with a twist. This version offers a spinach dip lover a chance to experience a whole new way of enjoying this popular appetizer. Using ROTEL adds a flavor kick, a southwest style twist. Your guests will scoop this up and be asking for this recipe!! It's a keeper!!!
1 small red onion, finely chopped
1 15 oz. can ROTEL original diced tomatoes and chiles, drained
2 pkgs. frozen chopped spinach, thoroughly drained
1 (8 ounce) package cream cheese, softened
1 cup half and half
1 tablespoon red wine vinegar
salt and pepper to taste
8 ounces Monterey jack cheese, shredded
6 ounces Mild Cheddar, shredded
2 tablespoons sour cream
White corn tortilla chips or Frito's scoops
No nutrition information available
Saute onion with 2 tbsp. cooking oil in skillet over medium heat until softened.
Add 1 can ROTEL and then cook 2 minutes. Water needs to be drained.
Transfer to large bowl and stir in thawed, drained spinach, shredded cheeses, cream cheese, half and half, and vinegar. Season with salt and pepper. Mix well.
Spoon mixture into shallow baking dish. Bake in a 400 degree oven until dip is bubbly and top is light brown, about 35 minutes. An alternative to this is using a fondue dish using the warm setting once cheese is melted.
Top with a spoonful of sour cream to garnish and serve with tortilla chips or Fritos Scoops.