| |
Appetizers | |
| 1 1/2 cups canned chopped roasted green chilies 1/2 cup thawed and drained frozen spinach 1 cup shredded monterey jack pepper cheese 1 cup shredded parmesan cheese 1 cup softened cream cheese 2/3 cup sour cream 1/3 cup mayonnaise 1 garlic clove, minced 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper tortilla chips, for serving | |
| Preheat oven to 375 degrees F. Butter a shallow 1-quart baking dish and set aside. In a medium mixing bowl, toss together the chilies, spinach, pepper jack and Parmesan cheeses. In another bowl, stir together the remaining ingredients and then fold into the chile and cheese mixture until well combined. Transfer to a prepared baking dish and bake for 20 to 30 minutes, or until bubbling and starting to brown. If the dip is bubbling and not browning, place under the broiler for a couple minutes. Serve warm with tortilla chips. | |
Unrated | |
Sort