Southwest Spinach Dip

Name: Southwest Spinach Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5-1/2 cups.
Ingredients: 1 package (6 ounces) fresh baby spinach; 1 large onion, chopped; 1 tablespoon canola oil; 2 cans (14-1/2 ounces each) Mexican diced tomatoes, drained; 1 package (8 ounces) cream cheese; 2 cups shredded Mexican cheese blend; 1 can (4 ounces) chopped green chilies; 4-1/2 teaspoons red wine vinegar; 1/8 teaspoon hot pepper sauce; Tortilla chips

Even people who usually stay away from spinach will indulge in this delicious dip. You can increase the spiciness by adding more hot sauce.—Caula Barley, Johnstown, Pennsylvania

Ingredients

1 package (6 ounces) fresh baby spinach
1 large onion, chopped
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican diced tomatoes, drained
1 package (8 ounces) cream cheese
2 cups shredded Mexican cheese blend
1 can (4 ounces) chopped green chilies
4-1/2 teaspoons red wine vinegar
1/8 teaspoon hot pepper sauce
Tortilla chips

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain well and chop.
In a large skillet, saute onion in oil until tender. Stir in tomatoes and cream cheese until blended. Stir in the spinach, cheese blend, chilies, vinegar and pepper sauce.
Transfer to an 8-in. square baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve warm with chips.