Hoppin' Habanero Spinach Dip |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 18 |
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A Southwest spin on the old spinach dip, this one from scratch. A real crowd pleaser, great anytime and easy to make. 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!
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