Hot Chile-Spinach Dip in a Bread Round

Serves: 9
Total Calories: 268


1 large round loaf unsliced Shepherd's bread or French bread
2 - 3 jalapeno chiles, minced
1 (7-ounce) can diced green chili
1 small onion, chopped
2 tablespoons vegetable oil
2 tomatoes, chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 tablespoon red wine vinegar
1 (8-ounce) package cream cheese, softened
2 cups grated Monterey Jack cheese
1 cup half and half
1 teaspoon cumin
salt and pepper to taste
tortilla chips


Preheat oven to 325°. Cut top off bread 1/4 of the way down. Carefully scoop out inside, leaving a 1-inch shell. Reserve top.

In a medium skillet over medium heat, cook chiles and onion in oil, stirring, for 4 minutes, or until onions are softened. Add tomatoes and cook mixture, stirring, for 2 more minutes. Stir in spinach, vinegar, cream cheese, Monterey Jack cheese, half-and-half, cumin, salt and pepper, and heat gently.

Pour sauce into bread round, replace top and wrap in heavy foil. Place in a baking pan and bake for 1 1/2 hours.

To serve, place the bread round on a platter and surround with tortilla chips for dipping. The dip may also be served in a chafing dish.

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Nutritional Facts:

Serves: 9
Total Calories: 268
Calories from Fat: 205

This Hot Chile-Spinach Dip in a Bread Round recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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