Serving: 6

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

Directions

• 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 crudit�s.

Nutritional 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