Keep adding hot sauce until it is spicy enough for you!
1 package (6 oz) fresh baby spinach
1 large onion, chopped
1 tbsp canola oil
2 cans (14-1/2 oz each) Mexican diced tomatoes, drained
1 package (8 oz) cream cheese
2 cups (8 oz) shredded Mexican cheese blend
1 can (4 oz) chopped green chilies
4-1/2 tsp red wine vinegar
1/8 tsp (or more!!) hot pepper sauce
In a large saucepan, brin 1/2-in. of water to boil. Add spinach; cover and cook for 3-5 minutes or until wilted. Drain well and chop.
In a large skillet, saute onion in oil until tender. Stir in tomatoes and cream cheese until blended. Stir in the spinach, cheese blend, chilies, vinegar and pepper sauce.
Transfer to an 8-in. square baking dish. Bake uncovered at 350 for 30-35 minutes or until bubbly and lightly browned. Serve warm with chips.