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, 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 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.