| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 3 | Cups | |
INGREDIENTS
| 1 | pk | (10 oz.) frozen chopped spinach, defrosted and squeezed dry |
| 8 | oz | Light cream cheese, cubed and softened |
| 1 | c | Mild or medium salsa |
| 2 | Green onions, finely chopped | |
| 1 | Clove garlic, chopped | |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Ground cumin |
| 1/2 | c | Shredded Monterey Jack or Cheddar cheese |
| 1/2 | c | Milk (approx.) |
| Salt | ||
| Hot pepper sauce |
INSTRUCTIONS
In a medium saucepan, combine spinach, cream cheese, salsa, green onions, garlic, oregano and cumin. Cook over medium heat, stirring, for 2 to 3 minutes or until smooth and piping hot. Stir in cheese and milk; cook for 2 minutes or until cheese melts. Add more milk to thin dip, if desired. Season with salt and hot pepper sauce to taste. Spoon into serving dish; accompany with torilla chips. Yield: 3 cups. Typed in MMFormat by cjhartlin@msn.com Source: Quick & Easy Cooking. Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 5, 1999
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