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Hot Spinach Dipping Sauce
2 serrano chilies, seeded and chopped (wear gloves)
1 jalapeno, minced with some seeds
1 small onion, chopped
2 tablespoons vegetable oil
2 tomatoes, peeled, seeded and chopped
10 ounce package frozen chopped spinach, thawed, squeezed dry
1 tablespoon vinegar
8 ounces cream cheese, room temperature
2 cups grated jack cheese
1 cup half and half
In a small skillet, cook the chilies and the onion in the oil over
moderate heat, stirring, for 4 minutes, or until the onion is
softened. Add the tomatoes and cook, stirring, for 2 minutes.
Transfer the mixture to a bowl and stir in the spinach, the vinegar,
the cheeses, the half and half, and salt and pepper to taste. Bake
in a buttered 10 inch round ovenproof serving dish in a 400F oven
for 20-25 minutes until hot and bubbly. Serve with chips.
Note: Best made a day in advance and reheated.
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Spinach Dip 22