- 6
Ingredients
- 1 tablespoon butter or margarine
- 3 small jalapeno peppers, finely chopped
- 4 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups milk
- 2 tablespoons butter or margarine
- 3 tablespoons flour
- 2 eggs
- 1/2 cup salsa
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon finely chopped dill weed
- 1 tablespoon finely chopped parsley
- 3 green onions, finely chopped
- 1 small, 8-10-inch (20-25cm) round loaf of bread
- 2 tablespoons melted butter or margarine
- 3 garlic cloves, minced
- Parsley, for garnish
Preparation
Step 1
In a skillet over medium high heat, melt 1 tablespoon (15ml) butter and saute peppers, onion, and garlic, until onions are translucent, 3 to 4 minutes. In a blender, puree sauteed vegetables and milk.
In a saucepan over medium heat, blend together 2 tablespoons (30ml) butter and flour, stirring constantly, for 2 minutes. Slowly add milk mixture and cook., whisking constantly, until mixture begins to thicken. Remove from heat and put 1 cup (250ml) of mixture into blender. Add eggs to blender and blend until well mixed. Return saucepan to stove over medium heat and very slowly pour in egg mixture, whisking constantly. Continue whisking until mixture thickens. Add salsa, cheeses, dill, parsley and green onions., whisking constantly. When cheese is melted and thoroughly blended, reduce heat to low and keep warm while preparing bread bowl.
preheat oven to 375°F (190°C). Cut top off bread, remove most of soft interior and tear it into bite-sized pieces for dipping later, leaving a 1-inch (2.5cm) thick shell. Brush inside of loaf with 2 tablespoons (30ml) melted butter and garlic. Bake uncovered until bread just begins to brown on inside, no more than 5 minutes. Remove from oven and place on serving dish.