Santa Fe Spinach Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 sauté 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.