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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese. | 2. Sauté together in oil the onion/scallions and peppers for a few minutes, just until softened. | 3. Fold onion/peppers into cheese/spinach mixture. | 4. Halve crosswise, squeeze out seeds and cut tomatoes into ½” cubes. | 5. Fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half. | 6. Oil or butter a casserole dish and pour in dip. | 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. Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot. | 9. The dip will be looser when hot but will set up thicker as it cools. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	package	thawed squeezed frozen	-	-	-	-
cream cheese	1	package	softened	-	-	-	-
half	1	cup		-	-	-	-
cheddar cheese	1	package		996.16	60.6186	75.9006	50.2608
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
jalapeno pepper	3		chopped canned drained	4.8938	1.0969	0.1536	0.0624
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
rom tomato	2 -3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.