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Warm Mexican Spinach Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.7956
Energy (kCal)1074.4929
Carbohydrates (g)45.7784
Total fats (g)93.2543
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a heavy medium skillet over medium heat. | 2. Add onions and saute until softened, stirring occasionally. | 3. Add tomatoes and chilies and cook about 2 minutes. | 4. Transfer mixture to a large bowl and stir in spinach which has been squeezed to remove moisture and remaining ingredients. | 5. Season with salt and pepper to taste. | 6. Spoon into a shallow baking dish. | 7. Can be refrigerated at this point and baked later. | 8. Bake at 400 until bubbly and top is brown, about 35 minutes. | 9. Serve with tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    tomato 2 peeled seeded chopped 124.1379 27.5262 6.4768 1.0795
    jalapeno chile 2 tablespoons chopped - - - -
    spinach 1 package thawed drained frozen - - - -
    monterey jack cheese 2 cups grated - - - -
    cream cheese 8 ounces cut 669.06 7.938 16.1028 64.8648
    half 1 cup - - - -
    black olive 2 cans drained sliced drained canned sliced - - - -
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    salt pepper - - - -
    tortilla chip - - - -

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



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