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Ingredients
- 1/2 c. Chili Peppers, canned, minced
- 1 1/2 Tbsp. Jalapeno Peppers, canned, minced
- 1/4 c. Onion, chopped
- 1 Tbsp. Vegetable Oil
- 1 med Tomato, raw, diced
- 4 ounce Cream Cheese
- 1/2 c. Half and Half Cream
- 1 3/4 tsp Cider Vinegar
- 10 ounce Spinach, frzn
- 6 ounce Cheddar Cheese
Directions
- Found a pretty neat recipe site while browsing this morning at
- Here's one of the recipes which sounded interesting: Thaw spinach and squeeze dry. Shred cheddar cheese. Saute/fry chilies, jalapenos and onions in oil over medium heat, 4 min or possibly till soft. Add in tomatoes, cook an additional 2 min stirring frequently. Remove from heat, reserve. On medium speed of mixer, blend cream cheese till smooth. Gradually add in half- and-half and vinegar; continue mixing till thoroughly blended. On low speed gradually add in spinach and cheddar cheese. Stir in reserved chili mix. Spoon mix into over-proof bowl. Bake at 350 degrees F., 10 min or possibly till hot. Serve with crackers or possibly rudites.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 920g | |
| Calories 1494 | |
| Calories from Fat 1097 | 73% |
| Total Fat 124.88g | 156% |
| Saturated Fat 67.61g | 270% |
| Trans Fat 0.35g | |
| Cholesterol 348mg | 116% |
| Sodium 1692mg | 71% |
| Potassium 1979mg | 57% |
| Total Carbs 37.04g | 10% |
| Dietary Fiber 11.2g | 37% |
| Sugars 14.24g | 9% |
| Protein 65.46g | 105% |
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