Hoppin' Habanero Spinach Dip

• 1 (8 ounce) packet cream cheese, softened
• 1 cup mayonnaise
• 1 tablespoon new mexico chile powder
• 1 tablespoon instant bouillon granules
• 1 teaspoon cumin, ground
• 1 teaspoon garlic salt
• 2 tablespoons onions, grated
• 1 bunch green onion, thin sliced (include 1/2 green ends)
• 18 teaspoon habanero pepper, dried, ground
• 10 ounces frozen spinach, defrosted and well drained
• 1 (4 ounce) can water chestnuts, drained and chopped
• 2 serrano peppers or 2 green chilies, seeded
• 1 round sourdough loaf

1. 2 hours ahead of serving: Drain spinach well in a colander.
2. Mix all ingredients well.
3. Cover and refrigerate one hour.
4. Check dip to see if it may need a little salt.
5. Adjust seasoning if it is too wimpy, by adding a little more habanero or chili powder.
6. Serve in a hollowed out bread round with a couple of hot peppers on the top so guests will know it is hot!

cream cheese, mayonnaise, chile powder, cumin, garlic salt, onions, green onion, pepper, frozen spinach, water chestnuts, serrano peppers, sourdough

Taken from www.food.com/recipe/hoppin-habanero-spinach-dip-273483 (may not work)