Tracy's Spinach Dip

Name: Tracy's Spinach Dip
Ingredients: 1 (8 ounce) package fat free sour cream; 8 ounces light mayonnaise; 1 (10 ounce) bagof chopped spinach, thawed and squeezed dry; 1 (1 7/8 ounce) package Knorr vegetable soup mix; 4 cups Italian cheese blend, finely shredded (the kind with Mozzarella, Parmesan, etc all mixed); 2 -4 habanero peppers, diced (or peppers of your choice); 1 small firm tomatoes, chunked small and excess liquid discarded; 12 teaspoon garlic salt

8 ingredients

10 steps

Ingredients

1 (8 ounce) package fat free sour cream
8 ounces light mayonnaise
1 (10 ounce) bagof chopped spinach, thawed and squeezed dry
1 (1 7/8 ounce) package Knorr vegetable soup mix
4 cups Italian cheese blend, finely shredded (the kind with Mozzarella, Parmesan, etc all mixed)
2 -4 habanero peppers, diced (or peppers of your choice)
1 small firm tomatoes, chunked small and excess liquid discarded
12 teaspoon garlic salt

Directions

1

NOTE FROM CARYN: When cutting up the peppers, wear a NEW pair of kitchen rubber gloves to avoid skin burns and since the oil can remain on your skin for a few days-who knows where you can get burned or whom you can burn (like your kids).
2

Cut off each end of the pepper and slice up one side of the pepper, skin the seeds and membranes into the trash.
3

Dice the peppers.
4

Mix all ingredients together in casserole dish.
5

Cover with shredded cheese.
6

Cook for 45 minutes-1 hour at 320F.
7

ANOTHER NOTE FROM CARYN: I love to roast the peppers first.
8

To do so, just put the peppers about two inches under a broiler and turn frequently until the skin on both sides is blistered and blackened.
9

Place the piping hot peppers under a kitchen towel to steam for a few minutes, which loosens the skin for easy removal.
10

This adds a nice smokey flavor to the peppers, which really complements the dip.