Ingredients:
10 Ounces Of Frozen Drained Spinach
8 Ounces Of Softened Philadelphia Cream Cheese
1/8 Teaspoon Of Mo Hotta Mo Betta Hot Habanero Pepper Powder
1 Cup Of Hellmann's Mayonnaise
1 Tablespoon Of New Mexico Chili Powder
1 Tablespoon Of Wyler's Beef Bouillon Granules
1 Teaspoon Of Ground Organic Cumin
1 Teaspoon Of Ground Organic Garlic Salt
1/2 Cup Of Chopped Green Onions
2 Tablespoons Of Chopped Vidalia Sweet Onion
4 Ounces Of Canned Water Chestnuts
2 Diced San Marcos Serrano Peppers
1 Round Fresh Baked Sourdough Bread Loaf
Information:
Serving Size 6
313 Calories Per Serving
20 Grams Of Fat
Cooking Directions:
Get ready for an ultra spicy hot Habanero spinach dip south of the border style. To begin this wonderful recipe, you will first want to thaw out and drain your frozen spinach. Once done, take out a large mixing bowl, and add in the thawed spinach, cream cheese, and Habanero pepper powder. Using a large mixing spoon, mix up these first ingredients well, making sure your end dip is smooth and consistent. Next add in the mayonnaise, chili powder, beef bouillon granules, cumin, garlic salt, onions, water chestnuts, and Serrano peppers. Again using your mixing spoon, really mix up all of those tasty and spicy ingredients, ending with a smooth and even spinach dip. Do keep in mind the better you mix up the dip, the less likely you will leave ultra hot pockets of unmixed spicy seasonings. From here add your spinach dip into a Tupperware container, seal it with a lid, then refrigerate it for roughly 6 hours, so all the seasonings can saturate the flavor. Once the dip is chilled, you will want to take your sourdough bread loaf, and saw off the top with a serrated kitchen knife. Follow that step with hollowing out the bread loaf, making sure you leave thick enough walls to hold the dip. Use the excess bread for dipping, or serve with Genisoy Tangy Salt 'N Vinegar Soy Crisps for dipping. I served this dip at my husband's birthday party, along with cans of Murphys Irish Stout. Everyone absolutely loved it.
