4-oz. canned green chili peppers, chopped
1 1/2 Tbsp. jalapeño peppers, chopped
1/4 c. onion, finely chopped
1 Tbsp. vegetable oil
3/4 c. tomato, chopped
4-oz. Wisconsin Cream Cheese, softened
1/2 c. half-and-half
1 3/4 tsp. apple cider vinegar
2-oz. frozen chopped spinach, thawed, squeezed dry
1 1/2 c. (6-oz.) Wisconsin Cheddar Cheese
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 Wisconsin Cream Cheese until smooth. Gradually add half-and-half and vinegar; continue mixing until thoroughly blended. On low speed, gradually add spinach and Wisconsin Cheddar Cheese. 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° F for 10 minutes or until warm. Serve with crackers and/or crudités.
Makes 6 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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