Hot cheese spinach dip

Yield: 1 Servings

Measure Ingredient
½ cup Chili Peppers; canned, chopped
1½ tablespoon Jalapeno Peppers; canned, chopped
¼ cup Onion; minced
1 tablespoon Vegetable Oil
1 medium Tomato; raw, diced
4 ounces Cream Cheese
½ cup Half and Half Cream
1¾ teaspoon Cider Vinegar
10 ounces Spinach; frozen
6 ounces Cheddar Cheese

Found a pretty neat recipe site while browsing this morning at

Here's one of the recipes that sounded interesting: Thaw spinach and squeeze dry. Shred cheddar cheese. Saute chilies, jalapenos and onions in oil over medium heat, 4 minutes or until soft. Add tomatoes, cook an additional 2 minutes stirring frequently. Remove from heat, reserve. On medium speed of mixer, blend cream cheese until smooth. Gradually add half- and-half and vinegar; continue mixing until thoroughly blended. On low speed gradually add spinach and cheddar cheese. Stir in reserved chili mixture. Spoon mixture into over-proof bowl. Bake at 350 degrees F., 10 minutes or until warm. Serve with crackers or rudites.

Posted to EAT-L Digest by MaeWestern <MaeWestern@...> on Dec 19, 1997

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