Cheddar’s Santa Fe Spinach Dip
Fellow viewer Eric Ortego submitted his own personal creation. Once again another hit. We had a small gathering, and this stuff was “scooped” up!
1 medium onion chopped (small)
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chilies chopped and drained
1(8 oz.) cream cheese (room temp)
1 C. half/half
10 oz grated Monterey jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chilies chopped and drained
1(8 oz.) cream cheese (room temp)
1 C. half/half
10 oz grated Monterey jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste
Saute onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg 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.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
Mine didn’t taste like Cheddar’s. Not cheesy enough I think. Seemed like way too much spinach.