Serves: 9
Total Calories: 268
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 mixture, 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.
This Hot Chile-Spinach Dip in a Bread Round recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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