Nutritive Information
- Calories: 188.73cal
- Protein: 8.12
- Fat: 15.59g
- Fiber: 1.87g
- Cholesterol: 43.05mg
- Vitamin A: 442.34 RE
- Vitamin C: 25.45mg
- Vitamin E: 3.30mg
- Riboflavin: 0.22mg
- Folate: 52.95mcg
- Sodium: 221.82mg
- Calcium: 222.12mg
- Potassium: 245.57mg
- Iron: 1.29mg
- Zinc: 1.06mg
Ingredients
- 3/8 cup Pepper chili, cnd, chpd
- 1-1/8 Tablespoons Pepper Jalapeno, cnd, chpd
- 3/16 cup Onion minced
- 3/4 Tablespoon Vegetable oil
- 3/4 medium Tomato raw, 1 medium
- 3 ounces Cream Cheese
- 3/8 cup Cream half & half
- 1-5/16 teaspoon Vinegar, cider
- 7-1/2 ounces Spinach, frozen, 10 oz pkg
- 4-1/2 ounces Cheddar Cheese
Instructions
- Thaw spinach and squeeze dry. Shred cheddar cheese.
- Saut chilies, jalapenos and onions in oil over medium heat, 4 minutes or until soft.
- Add tomatoes, cook an additional 2 minutes stirring frequently. Remove from heat, reserve.
- On medium speed of mixer, blend cream cheese until smooth.
- Gradually add half-and-half and vinegar; continue mixing until throughly blended.
- On low speed gradually add spinach and cheddar cheese.
- Stir in reserved chili mixture.
- Spoon mixture into oven-proof bowl. Bake at 350 degrees F., 10 minutes or until warm.
- Serve with crackers and/or crudits.
