Hot Chili Spinach Dip
- Large Sheepherder's Bread, empty out insides to make a bowl
- 1 small can jalepenos
- 7 oz. diced green chiles
- 1 small onion, chopped
- 2 tbsp. canola oil
- 8 oz. cream cheese
- 2 tomatoes, chopped
- 10 oz. frozen spinach (squeeze out moisture)
- 1 tbsp. red wine vinegar
- 2 cups grated monterey cheese
- 1 cup Half & Half
- 1 tsp. cumin
Heat saute pan to medium high heat. Cook onion, jalepenos, and chiles in the canola oil. Add tomatoes. Add remaining ingredients until cream cheese melts. Pour mixture into bread bowl, put the bread top back on and wrap in foil. Bake at 325 degrees for 1 1/2 hours.
This is perfect for a summer party, liked by kids and adults alike!!