Hoppin' Habanero Spinach Dip
- Ready In:
- 12mins
- Ingredients:
- 13
- Serves:
-
12-18
ingredients
- 1 (8 ounce) packet cream cheese, softened
- 1 cup mayonnaise
- 1 tablespoon new mexico chile powder
- 1 tablespoon instant bouillon granules
- 1 teaspoon cumin, ground
- 1 teaspoon garlic salt
- 2 tablespoons onions, grated
- 1 bunch green onion, thin sliced (include 1/2 green ends)
- 1⁄8 teaspoon habanero pepper, dried, ground
- 10 ounces frozen spinach, defrosted and well drained
- 1 (4 ounce) can water chestnuts, drained and chopped
- 2 serrano peppers or 2 green chilies, seeded
- 1 round sourdough loaf
directions
- 2 hours ahead of serving: Drain spinach well in a colander.
- Mix all ingredients well.
- Cover and refrigerate one hour.
- Check dip to see if it may need a little salt.
- Adjust seasoning if it is too wimpy, by adding a little more habanero or chili powder.
- Serve in a hollowed out bread round with a couple of hot peppers on the top so guests will know it is hot!
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RECIPE SUBMITTED BY
<p>I am a writer, actor, artist and director of stage plays (not necessarly good, or in that order) & father of six, who started cooking because none of my ex-wifes could. I was owner/operator of SouthWest Outfitters, a mail order spice company that specialized in South West/Mexican spice mixes and recipes (prior to the internet, if you can remember that long ago). My passions are food, eating, cooking, food (did I say that already?), drinking and collecting recipies. Many of my recipies are from scratch origional classics, like the real margarita and authentic Cesar salad. We also raise and show Austrailan Shepards (we have 7).</p>
<p> Between cast parties (from the stage plays) and dog shows (which we host at our property) we often find ourselves cooking for dozens of folks. I hope you will find some of my favorite recipes useful and full of flavor.</p>