I originally saw this in Food Network show that has since been cancelled and thru the years have modified it.

This is an easy recipe and a life saver, because if you have all the ingredients and you organized yourself a day or two before cooking, it should take you no more than 10 minutes to have it on the table for anyone to gobble it up. .

The other plus about it? It’s a proven crowd pleaser as party food.

I mean tortilla and melted cheese, can’t be beat people. Trust me.

Ingredients
5 or 6 fresh Poblano chilies
3 tablespoons corn oil
2 large onions, halved and sliced about 1/4-inch thick
1 (16-ounce) container sour cream
1 Chicken bouillon granules
1 1/2 cups Oaxaca or Mexican cheeses (those shredded cheese packages are perfect for this)

In order to save on prep time, I usually roast the Poblano a day or two before I put this together, since it keeps well in the refrigerator for up to 2 weeks. Then when I make this, all I have to do cut the onions and whip it up in less than 5 minutes.

If you have a gas stove, you can roast the Poblano chilies over an open flame until blackened, but not charred. If you don’t have a gas stove, then turn your oven to broil, on high and place the Poblano chilies in a baking tray, lined with aluminum foil. Coat each of the chilies with a bit of oil and sprinkle with salt. Cook until you get the same results as noted before. If you do use the oven, remember to check then every 2-3 minutes and given then a turn so they roast evenly all around.

Once they are cooked to the right color. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Do not rinse them, since it will take away the roast flavor. Cut them in 1/2-inch strips discarding all the seeds and the ribs. At this point you can store them and use them up later.

Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add the chicken bouillon granules to taste and stir, once is incorporated, add the sour cream and stir some more.

At this point turn off the burner and add the cheese. Cover immediately.

At my house we have this with warm tortillas, but you can also serve it with white rice.

Tip 1: If you choose to dish up at a party, I have found that if you use a small crock pot, to keep it warm and provide with warm tortillas your guest can make their own.

Tip 2: Other variations that I have tried are instead of Poblano chilies I have sautéed some mushrooms until tender and then add the onions and follow the rest of the recipe as noted above.

I love to have people over to my house and shower them with food. Blame it on my Italian/Latin heritage. We are natural host. If there is a party, we are there cooking, dancing and making sure that everyone around us is having a good time. We love to have people sit at our table to eat and drink and totally enjoy every bite.

Since I moved to Tampa, I have not had the chance to do this. Because well, most of my friends live in other states, cities and I frankly to lazy to go make new friends. Yes, I’m shallow that way.

When I meet Tom, I was glad, because that meant 2 things: One, I could stop cooking for one! And two, I was going to heritage friends by proxy. I was not disappointed; so far his friends are witty, funny, smart and just love to eat – perfect combination if you ask me. Which means that my inner host kicked into overdrive and now we are having dinner parties more often.

And a dinner party must have appetizers! And Internet, this appetizer is the easiest thing you will make (don’t let the ingredient list scare you off) and people will beg you for the recipe once they smother the first piece of toasted goodness with this Creamy Hot Spinach Dip.

Ingredients
1 box of frozen Spinach, thawed and squeezed dry
1/2 onion, cut into small pieces
1 clove of garlic mince (or garlic paste)
3 tablespoon Butter
3 tablespoon Olive oil
2 cups of fresh spinach, chopped rough (if desired)
1 envelope of Vegetable soup mix
1/2 cup of mayo
1/4 cup of sour cream
2 tablespoon of cream cheese (room temperature)
1 teaspoon of mustard (Dijon type)
1/4 cup of Parmesan cheese
1/4 cup of cheddar cheese
1/4 cup of Gorgonzola cheese
2 round of bread (or similar country, crusty bread) for bowl, another for dipper pieces.

Follow directions to unfreeze the frozen spinach and make sure it’s squeezed dry.

In sauté pan, place the butter and olive oil on medium heat. Add the onions and cook for a bit until a bit soft, add the garlic and cook a bit more then add the drained frozen spinach as well as the fresh (if using). Mix and cook for about 5 minutes or so, then mix in the dry vegetable mix. Stir and cook for another 2-3 minutes. Remove from heat and place in a bowl to cool down.

When spinach mixture is cooled. Mix in the rest of the ingredients (Mayo, Sour Cream, Mustard and the cheeses) Stir until everything is incorporate. At this point you can store in the refrigerator for up to 2 days before using. If you are preparing the same day, then turn the oven to 350 degrees

Take the bread and form a bowl by cutting the top and scooping/hollowing out the inside, reserved and put it aside. Spread a bit of butter inside and then scoop the spinach mixture inside, spreading in and around the bread bowl. Spread a bit of Parmesan cheese on top.

Cover the bread bowl in aluminum foil, place in a baking sheet pan and into the oven it goes for about 20 minutes. At about the 15 minutes mark uncovered and cook another 5 minutes until the cheese is melted.

Take out of the oven, and let sit for about 5-10 minutes. Turn your oven to broil (medium setting) During this time, take the scooped pieces of bread and break off until small bite side pieces. The same for the additional bread break into rustic pieces with your hands. Spread on a baking sheet, drizzel with a bit of olive oil and place into the oven to toast up. About 2 minutes or so. Need to keep a watch on it so your broiler does not burn the bread

Take out and arrange the bread bowl dip in a serving plater, with the toasted pieces of break around it.

Served and bask in the praises