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Ingredients
US|METRIC
4 SERVINGS
- 0.25 oz. unflavored gelatin (packet)
- 6 Tbsp. powdered milk
- 1 cup boiling water
- 1 lb. shredded cheese
- 2 poblano peppers (medium)
- 2 tsp. extra virgin olive oil
- 1/2 onion (chopped)
- 8 oz. frozen spinach (thawed and squeezed well with a hand towel until very dry)
- 2 cans fire roasted diced tomatoes (drained)
- 4 chicken bouillon cubes
- 5 jalapenos (diced)
- 1/2 cup chopped cilantro
- 1/2 pt. heavy cream
- 16 oz. cream cheese (softened)
- 1 tsp. kosher salt (and freshly ground black pepper or to taste; I season this dip liberally to bring out its flavors)
- 1/2 cup chopped cilantro
- milk (added as necessary if mixture is too thick for your liking)
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