Shelly's Recipe

Santa Fe Spinach Dip

Category: Dips - Hot

3 cubes Pop & Cook Sauteed Glazed onions
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
2 cubes Pop & Cook Crushed Garlic
2 strips Pop & Cook Alfredo Sauce
2/3 cup heavy cream or half-and-half
1 package (8 ounces) cream cheese, cubed
1 cup (4 ounces) shredded white cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
1 tablespoon lime juice
1/2 teaspoon Cajun seasoning
2 tablespoons sour cream
Tortilla chips

(1) In a large skillet combine onion, tomatoes and garlic; cook over medium heat until mixture comes to a boil. Remove from the heat and set aside.

(2) In a large saucepan, combine the Alfredo sauce and heavy cream. Cook and stir over high heat until mixture comes to a boil. Reduce heat to medium-low and add cheeses. Cook and stir over medium-low heat until cheese is melted, about 10 minutes. Stir in the tomato mixture, spinach, lime juice and the Cajun seasoning. Transfer to a greased 1 1/2-qt. round baking dish. Bake dip, uncovered, at 350° for 25-30 minutes or until bubbly. Dollop with sour cream. Serve with chips. Yield: 5 cups.