Baja Spinach Dip

---

Addictive! Swiss chard is a good sub for the spinach. I have also divided this into smaller portions, frozen, and thawed in fridge. Works great!!

---

Steps

---

In a large skillet , bring 1 / 2 inch of water to a boil.

---

Cut stems off spinach , cut leaves in thirds.

---

Add spinach.

---

Cook for 2 minutes or until wilted.

---

Drain well.

---

In a large skillet , saute onion in oil until tender , the baking does not cook them much so saut to your preference.

---

Add garlic.

---

Stir in tomatoes and cream cheese until blended.

---

Remove skillet from burner.

---

Stir in spinach , salt , cheese blend , vinegar , pepper sauce , and sliced black olives.

---

Transfer to a greased 8 inch square baking dish.

---

At this point , you could refrigerate until you bake it.

---

Bake , covered , at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned.

---

Serve warm with tortilla chips or toasted pita.

---

Ingredients

---

baby spinach, onion, garlic cloves, canola oil, tomatoes and green chilies, cream cheese, salt, mexican blend cheese, red wine vinegar, hot pepper sauce, black olives