Full Page 4 x 6 5 x 7

1 tablespoon canola oil
1-6 tablespoons sweet onions, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 cup plus 1 tablespoon half-and-half
1/2 tablespoon dry sherry
1 1/2 teaspoons lemon juice
1/2 pound softened cream cheese
1/2 pound hot-pepper jack cheese
6 ounces chopped spinach
1 fire-roasted tomato, drained
1/3 cup roasted pepper, sliced

Heat oil in a large saucepan and saute onions, salt, black pepper and garlic until onions are translucent. Add half-and-half, sherry and lemon juice. Bring to simmer and add cheeses until melted together. Add spinach, tomatoes, roasted peppers; cook 5 to 7 minutes until all is combined. Serve warm, about 140°.
(This may be served with fresh crisp tortillas, broccoli crowns, celery sticks and/or carrot sticks.)

Makes about 5 cups
Keywords: appetizers   Category: Appetizers    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 10, 2008 by deebeeeff     Last Updated: October 02, 2014
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