Hot Chile-Spinach Dip in a Bread Round |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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Found this recipe in Best of the Best from California Cookbook - haven't made it yet, but it sounds very good. Ingredients:
1 loaf large round unsliced shepherd's bread or 1 large french bread |
2 -3 jalapeno chiles, minced |
1 (7 ounce) can diced green chilies |
1 small onion, chopped |
2 tablespoons vegetable oil |
2 tomatoes, chopped |
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry |
1 tablespoon red wine vinegar |
1 (8 ounce) package cream cheese, softened |
2 cups grated monterey jack cheese |
1 cup half-and-half |
1 teaspoon cumin |
salt |
pepper |
tortilla chips |
Directions:
1. Preheat oven to 325.
2. Cut top off bread 1/4 of the way down. Carefully scoop out inside, leaving a 1-inch shell. Reserve top.
3. In a medium skillet over medium heat, cook chiles and onions in oil, stirring, for 4 minutes, or until onions are softened. Add tomatoes and cook mikxture, stirring, for 2 more minutes. Stir in spinach, vinegar, cream cheese, Monterey Jack cheese, half and half, cumin, salt and pepper, and heat gently.
4. Pour sauce into bread round, replace top and wrap in heavy foil. Place in a baking pan and bake for 1 1/2 hours.
5. To serve, place the bread round on a platter and surround with tortilla chips for dipping. The dip may also be served in a chafing dish.
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