Hot Peno Noir Spinach Cheese Dip

• 4 fresh jalapeno peppers
• Vegetable oil
• One 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 8 ounces smoked Cheddar cheese, shredded (2 cups)
• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• Kosher salt
• Crackers and/or tortilla chips

1. HEAT the broiler.
2. CUT the jalapenos in half lengthwise.
3. Place them in a small roasting pan and drizzle lightly with oil.
4. BROIL the peppers about 4 inches from the heat source until soft and slightly charred, turning occasionally, 8 to 10 minutes.
5. Remove from the oven and lower the heat to 400F.
6. When the peppers are cool, Remove the stems and seeds with the tip of a knife.
7. Finely chop the peppers.
8. COMBINE the peppers, spinach, cheeses, mayonnaise, Worcestershire sauce, and lemon juice in a large bowl and blend well.
9. Add salt to taste.
10. SPREAD the mixture in a pie plate.
11. Bake for 20 to 30 minutes, until heated through and lightly browned and bubbly.
12. Serve with crackers and tortilla chips.

jalapeno peppers, vegetable oil, cheddar cheese, cream cheese, mayonnaise, worcestershire sauce, lemon juice, kosher salt, crackers

Taken from www.epicurious.com/recipes/food/views/hot-peno-noir-spinach-cheese-dip-391242 (may not work)