Prep 30 mins
Cook 1 hr 30 mins
Found this recipe in "Best of the Best from California Cookbook" -- haven't made it yet, but it sounds very good.
- 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
- tortilla chips
- Preheat oven to 325.
- Cut top off bread 1/4 of the way down. Carefully scoop out inside, leaving a 1-inch shell. Reserve top.
- 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.
- Pour sauce into bread round, replace top and wrap in heavy foil. Place in a baking pan and bake for 1 1/2 hours.
- 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.