Servings: 2 cups
1 (4-ounce) can chopped mild green chili peppers
1 1/2 tablespoons chopped jalapeños
1/4 cup finely chopped onions
1 tablespoon vegetable oil
3/4 cup chopped tomatoes
8 tablespoons (4 ounces) cream cheese, softened
1/2 cup half-and-half
1 3/4 teaspoons apple cider vinegar
2 ounces frozen chopped spinach, thawed, squeezed dry
1 1/2 cups (6 ounces) shredded Cheddar cheese
Preheat the oven to 350° F.
Sauté the chiles, jalapeños, and onions in oil over medium heat, 4 minutes or until soft. Add the tomatoes, and cook an additional 2 minutes, stirring frequently. Remove from the heat; reserve.
On medium speed, blend the cream cheese with an electric mixer until smooth. Gradually add the half-and-half and the vinegar; continue mixing until thoroughly blended. On low speed, gradually add the spinach and Cheddar cheese, mixing until thoroughly blended. Stir in the reserved chile mixture.
To serve, spoon the dip into ovenproof ramekins. Bake for 10 minutes or until warm. Serve with crackers and/or crudités.