Hot Chile-spinach Dip In A Bread Round

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 loaf large round unsliced shepherd's bread or 1 large french bread
• 2 -3 jalapeno chiles, minced
• 1 (7 ounce) can diced green chilies
• 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
• pepper
• tortilla chips

Recipe

• 1 preheat oven to 325.
• 2 cut top off bread 1/4 of the way down. carefully scoop out inside, leaving a 1-inch shell. reserve top.
• 3 in a medium skillet over medium heat, cook chiles and onions in oil, stirring, for 4 minutes, or until onions are softened. add tomatoes and cook mikxture, stirring, for 2 more minutes. stir in spinach, vinegar, cream cheese, monterey jack cheese, half and half, cumin, salt and pepper, and heat gently.
• 4 pour sauce into bread round, replace top and wrap in heavy foil. place in a baking pan and bake for 1 1/2 hours.
• 5 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.