I've had this recipe for more than 20 years. There was a fancy restaurant called, Trio, in Atlanta. They had the best spinach dip in the city. It's a really nice change from the spinach and artichoke dip that so many people make now. Also, you spare yourself the expense of those $$ artichokes with this recipe. Serve this with pita chips for a perfect pairing.
TRIO'S SPINACH DIP
1-10 ounce package frozen, chopped spinach (thawed and squeezed dry)
2 cups grated Monterrey Jack cheese
1-8 ounce package cream cheese, softened
2 small onions, diced
2 tablespoons chopped, pickled jalapenos
1/2 cup half-and-half
2 cups canned, diced tomatoes-drained (fire-roasted tomatoes very tasty)
Preheat oven to 350 degrees. In a large mixing bowl, thoroughly blend the spinach, cheese, cream cheese, onions, jalapenos and half-and-half. Fold in the tomatoes. Place the mixture in a 9x13 inch casserole dish and bake for about 20 minutes or until hot and bubbly.
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