Not to be Overlooked

Try this - I promise it's yummy.

Not to mention, it's also pretty close to perfect for make-ahead entertaining.

Mexican Dip
*this is not to be mistaken for those equally delicious 7-layer dips... no offense, of course

1 medium onion, chopped
cooking spray or 1 TBSP olive oil
1 can Rotel tomatoes
10 oz. frozen spinach, thawed and drained
4 oz. cream cheese, cut into large chunks
2 1/2 c shredded Mexican cheese blend (puh-lease don't skimp on the cheese!)
1/4 c heavy cream
1 TBSP red wine vinegar

Cook onion in medium skillet over medium heat in your choice of cooking spray or olive oil until translucent.

Add all other ingredients stirring occasionally. The mixture will not be all blended together evenly. At this point, if you aren't using the dip right away, cover tightly and store in your refrigerator.

Bake at 400 degrees for 10 minutes (or until the dip is bubbly). Serve with your favorite tortilla chips.

Oh, and see the serving dish? Do you know Wilton Armetale? If not, get to know it, and quick - these gorgeous metal dishes (in all shapes and sizes) can be frozen, baked, room-temperatured... you get the picture. So handy and beautiful to boot!