Santa Fe Spinach Dip

Name: Santa Fe Spinach Dip
Ingredients: 1 medium onion, chopped fine; 1 green onion, diced, to garnish (optional); 16 ounces frozen spinach, thawed and squeezed dry; 14 ounces diced tomatoes, drained; 1 (4 ounce) can green chilies, chopped; 8 ounces low-fat cream cheese, softened- room temp; 1 (5 ounce) can fat-free evaporated milk, skim; 2 cups monterey jack cheese, grated- low fat is great too; 1 cup low-fat parmesan cheese, grated; 1 tablespoon balsamic vinegar; 3 tablespoons low-fat sour cream; salt and pepper

12 ingredients

8 steps

Ingredients

1 medium onion, chopped fine
1 green onion, diced, to garnish (optional)
16 ounces frozen spinach, thawed and squeezed dry
14 ounces diced tomatoes, drained
1 (4 ounce) can green chilies, chopped
8 ounces low-fat cream cheese, softened- room temp
1 (5 ounce) can fat-free evaporated milk, skim
2 cups monterey jack cheese, grated- low fat is great too
1 cup low-fat parmesan cheese, grated
1 tablespoon balsamic vinegar
3 tablespoons low-fat sour cream
salt and pepper

Directions

1

Saute onion in skillet over medium until softened.
2

Add tomatoes and chilies, cook 2 minutes.
3

Squeeze thawed spinach until dry. I use a potato ricer to squeeze it easily.
4

In a large bowl combine spinach, cheeses, cream cheese, milk, vinegar, sour cream, salt and pepper. Stir well. Add the mixture from the skillet and stir just until combined.
5

Spray a shallow baking dish with cooking spray and spoon everything into dish.
6

Bake at 350 degrees for 30 minutes or until top is light brown.
7

Garnish with extra sour cream and green onion if desired.
8

Great with pita chips, tortilla chips or veggie sticks. Also really good as a filling for baked potatoes or a dip with baked potato wedges or fries.