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Hot Chile-Spinach Dip in a Bread Round

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“Found this recipe in "Best of the Best from California Cookbook" -- haven't made it yet, but it sounds very good.”
READY IN:
2hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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.

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