Ingredients
-
1
-
1
-
16
-
14
-
1
-
8
-
1
-
2
-
1
-
1
-
3
-
-
-
-
Directions
Santa Fe Spinach Dip, Cheddar’s Santa Fe Spinach Dip is amazing but VERY fattening! I found their recipe and altered it to make is healthier but still cheesey and yummy with a little SW kick! Even my picky- nothing green guy- ate this and loved it!, It was hideous it Had no taste or no grace i beleive it had to many igredients taking away taste from each other Thr evaporated milk was not needed as well as the parmesan cheese I beleave thses two items took away the taste I dont recommend this recipie it wasnt that zesty Try a more simple ingredients, This tasted good And it made a LOT of dip which is a plus But, the other ingredients that aren’t usually found in most spinach dips (tomatoes, chilies vinegar & milk) didn’t bring wow to the dip it still tasted like spinach dip I think I’ll stick with my regular recipe with fewer ingredients and save this one for when I’m going to be feeding a crowd
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Steps
|
1
Done
|
Saut Onion in Skillet Over Medium Until Softened. |
|
2
Done
|
Add Tomatoes and Chilies, Cook 2 Minutes. |
|
3
Done
|
Squeeze Thawed Spinach Until Dry. use a Potato Ricer to Squeeze It Easily. |
|
4
Done
|
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
Done
|
Spray a Shallow Baking Dish With Cooking Spray and Spoon Everything Into Dish. |
|
6
Done
|
Bake at 350 Degrees For 30 Minutes or Until Top Is Light Brown. |
|
7
Done
|
Garnish With Extra Sour Cream and Green Onion If Desired. |
|
8
Done
|
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. |
