Santa Fe Hot Dip

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This is one of those appetizer dishes that I could eat for a meal. In fact, a couple times a year we have appetizers for dinner and this is just the kind of recipe I make. This recipe comes from one of my favorite cookbooks, Don't Panic: Dinner's in the Freezer. While I've never made up extra to freeze and reheat, it's a great idea. It's a little spicy, but I don't think too hot. Cut back on the Tabasco if you think it might be too hot for you. Serve with pita chips or corn chips.

Santa Fe Hot Dip

16 oz. cream cheese
⅔ cup grated Parmesan cheese
6 T. mayonnaise
1 (10 oz) frozen chopped spinach, thawed, drained, squeezed dry
⅔ cup Monterey Jack cheese
½ cup chopped green chilies, drained
2 t. Tabasco (or to taste)
½ t. cumin

Blend the cream cheese, Parmesan, and mayonnaise in a mixing bowl until blended.
Stir in remaining ingredients.
Spoon the mixture into a 1-quart souffle or baking dish.
Bake at 350 degrees for 20-25 minutes or until brown and bubbly.


(To freeze: line baking dish with foil and then plastic wrap. Pour in mixture. Top with plastic wrap and then foil. Freeze until hard. Remove from pan and place in freezer bag. When ready to use, remove from freezer bag and thaw slightly. Remove foil and wrap and place back in original dish. Thaw completely. Bake according to directions above.)

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