Serving Size : 6
2 4 inch hot green chilies, seeded and chopped (wear gloves)
1 2 inch jalapeno, minced with some seeds
1 small onion, chopped
2 tablespoons vegetable oil
2 medium tomatoes, peeled, seeded and chopped
1 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 oven proof serving dish in a 400: oven for 20-25 minutes until hot and bubbly. Serve with chips. Vary the heat by the amount of jalapeno seeds.