Buzzard's Texas Style Spinach Cheese Dipâ€¢ 1 onion, chopped (med to large)
â€¢ A little Olive Oil for cooking
â€¢ A big can (maybe one big and one small, it is your choice) of rotel tomatoes with chilies, drained
â€¢ 1 (10 ounce) package frozen chopped spinach, thawed and drained
â€¢ 5-6 ounces shredded Monterey Jack cheese or pepper jack (my favorite)
â€¢ 5-6 ounces Cheddar (your sharpness)
â€¢ 1 (8 ounce) package cream cheese, softened
â€¢ 1 cup half-and-half cream
â€¢ 1 tablespoon red wine vinegar
â€¢ Fresh cracked pepper is good, i usually do it afterwords
â€¢ I have added Garlic Powder with good results
1. Preheat oven to 400 degrees F
2. SautÃ© onion in skillet over medium heat in olive oil until translucent, stir in tomatoes and chilies, let cook a few min.
3. While your letting that cook go ahead and; mix, in a large bowl, your spinach, cheese, cream cheese, half and half, and vinegar, add onion, tomatoes and chilies. Spoon into a 9 inch pie plate, i like glass ones.
4. Bake until it is bubbling pretty good and the top is light brown, about a half hour or more. You can throw a little cheese over the top for effect but go easy its hard to scoop if you use too much.
adjust quantities as needed this makes for about 4-5 males sitting around drinking.....probably a little more if in a social gathering. It lasted us about 20 min.
I have thought about adding Jalops to the mix, and maybe a little fresh garlic