Hoppin' Habanero Spinach Dip

A Southwest spin on the old spinach dip, this one from scratch. A real crowd pleaser, great anytime and easy to make.

• Ready In: 12 mins
• 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

1. 2 hours ahead of serving: Drain spinach well in a colander.
2. Mix all ingredients well.
3. Cover and refrigerate one hour.
4. Check dip to see if it may need a little salt.
5. Adjust seasoning if it is too wimpy, by adding a little more habanero or chili powder.
6. Serve in a hollowed out bread round with a couple of hot peppers on the top so guests will know it is hot!