Yield: 3 Cups
|1 pack||(10 oz.) frozen chopped spinach, defrosted and squeezed dry|
|8 ounces||Light cream cheese, cubed and softened|
|1 cup||Mild or medium salsa|
|2||Green onions, finely chopped|
|1||Clove garlic, chopped|
|½ teaspoon||Dried oregano|
|½ teaspoon||Ground cumin|
|½ cup||Shredded Monterey Jack or Cheddar cheese|
|½ cup||Milk (approx.)|
|Hot pepper sauce|
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@... Source: Quick & Easy Cooking.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@...> on Feb 5, 1999