| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Chili Peppers; canned, chopped |
| 1 1/2 | tb | Jalapeno Peppers; canned, chopped |
| 1/4 | c | Onion; minced |
| 1 | tb | Vegetable Oil |
| 1 | md | Tomato; raw, diced |
| 4 | oz | Cream Cheese |
| 1/2 | c | Half and Half Cream |
| 1 3/4 | ts | Cider Vinegar |
| 10 | oz | Spinach; frozen |
| 6 | oz | Cheddar Cheese |
INSTRUCTIONS
Found a pretty neat recipe site while browsing this morning at http://www.rifog.com/recipe/cookbook/content.html Here's one of the recipes that sounded interesting: Thaw spinach and squeeze dry. Shred cheddar cheese. Saute chilies, jalapenos and onions in oil over medium heat, 4 minutes or until soft. Add tomatoes, cook an additional 2 minutes stirring frequently. Remove from heat, reserve. On medium speed of mixer, 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 cheese. Stir in reserved chili mixture. Spoon mixture into over-proof bowl. Bake at 350 degrees F., 10 minutes or until warm. Serve with crackers or rudites. Posted to EAT-L Digest by MaeWestern <MaeWestern@AOL.COM> on Dec 19, 1997
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