FaceBook Friday: Spinach Dip

This recipe comes from my FaceBook friend, Angela Richards.

We had a very nice conversation last week on FaceBook about cinnamon rolls, coconut cake, and this wonderful, wonderful recipe, spinach dip.

Angela told me that this recipe is very similar to the spinach dip that is served in Cheddar's restaurants.

So what you have to do is, create this at home and then visit a Cheddar's.

Compare: Examine and note the similarities or differences of.

Which leads me back to the pumpkin cheesecake pie that is served at Bob Evans. I am still searching and testing, but I think I have it mastered (close anyway).
My ingredients did not match Angela's recipe, but I think it turned out awesome.

I had cheddar/Monterey jack, a 27 ounce jar of mixed greens (not spinach), garlic instead of tomatoes, and chili peppers instead of green chilies.
I also found out that when you have wet ingredients in your mixer, start slow....Almost in the eye....

The onion, peppers, and garlic were sauteed in a skillet with 1 TBS olive oil. I even let it brown just a little.
Everything was mixed together and baked in a 400 degree oven for 35 minutes.

This is the perfect GAME DAY snack.

Angela Richards' Recipe:

Spinach Dip

1 medium onion chopped

2 cans spinach, drained

1 small can plum tomatoes, chopped

1 can (4 oz) green chilies, chopped and drained

1 pkg (8 oz) cream cheese, soft

1 c. half/half

10 oz grated Monterey jack cheese

1 TBS red wine vinegar

2 TBS sour cream

salt and pepper to taste

Saute onion in skillet over medium heat until softened.

Add tomatoes and chilies and then cook 2 minutes.

Transfer to large bowl and stir in spinach, cheese, cream cheese, half/half, and vinegar.

Season with salt and pepper.

Spoon mixture into shallow baking dish and bake in a 400 degree F. oven until dip is bubbly and top is light brown, about 35 minutes.

Top with a spoon of sour cream and serve with tortilla chips.

This is what I did:

Spinach Dip

2 cloves garlic, chopped

1 medium onion, chopped

1 TBS olive oil

3 hot chili peppers, minced

27 oz can mixed greens

1 pkg (8 oz) cream cheese, soft

1 c. milk

12 oz. grated cheddar/Monterey jack cheese

1 TBS red wine vinegar

salt and pepper to taste

Saute onion, garlic, and peppers over medium heat until soft (I let mine brown a little).

Transfer to large bowl (mixer) and dump in spinach, cheese, cream cheese, milk, and vinegar.

Season with salt and pepper. Mix lightly until everything is mixed together.

Spoon mixture into a shallow baking dish (I used a 9 inch round). Bake at 400 degrees F. until dip is bubbly and top is light brown, about 35 minutes.

Serve warm with tortilla chips.

Thank you very much for sharing Angela Richards.

Good Luck~Happy Eating~Enjoy