Hot Chile-Spinach Dip in a Bread Round

Found this recipe in "Best of the Best from California Cookbook" -- haven't made it yet, but it sounds very good.

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

• 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
•  salt
•  pepper
•  tortilla chips

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.