4 ounces canned green chili peppers, chopped
1 1/2 tablespoons jalapeño peppers, chopped
1/4 cup onion, finely chopped
1 tablespoon vegetable oil
3/4 cup tomato, chopped
4 ounces Wisconsin 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) Wisconsin cheddar cheese, shredded
In vegetable oil, sauté chilies, jalapeños and onion over medium heat, 4 minutes or until soft. Add tomato, cook an additional 2 minutes stirring frequently. Remove from heat; reserve.
With mixer at medium speed, 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. Continue mixing until thoroughly blended. Stir in reserved chili mixture.
To serve: Spoon 1/2 cup of dip into oven-proof ramekin. Bake at 350 for 10 minutes or until warm. Serve with crackers and/or crudités.