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