| 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
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”