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SOUTH OF THE BORDER SPINACH DIP

Active Time : 20 minutes
Total Time : 45 minutes
Serves : 8 servings
INGREDIENTS
  • 2 cups pure vegetable oil
  • 1 10 count package 8-inch soft taco style flour tortillas
  • 1/2 cup hot thick and chunky salsa
  • 1 10 ounce package frozen chopped spinach thawed and well drained
  • 1 8 ounce package fancy shredded Monterey jack cheese
  • 1 8 ounce package cream cheese softened
  • 1 cup half & half
  • 1/2 cup chopped green onions
  • 1 teaspoon salt
DIRECTIONS

In large skillet, heat oil over high heat. When a small piece of tortilla sizzles immediately on contact, carefully place several tortilla wedges in oil; fry, turning once, until golden brown (about 1 minute).

Remove from oil with slotted spoon and drain on clean paper towels. Repeat with remaining tortillas. Set aside.

In medium bowl, combine remaining ingredients. Transfer to a greased ovenproof serving bowl or a 1-quart baking dish.

Bake in a preheated 400°F oven until dip is bubbly and golden brown (about 25 minutes). Serve with tortilla wedges.