Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Chile-Cheese Spinach Dip

Servings: 6


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

Cooking Directions:

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.

Enter the food name below and we'll give you a few ideas.