Shelly's Recipe

Santa Fe Spinach Dip

Category: Dips - Hot

1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
2 garlic cloves, minced
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 cup refrigerated Alfredo sauce
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 nonstick skillet coated with cooking spray, saute onion until tender. Add tomatoes and garlic; cook 2 minutes longer. Remove from the heat and set aside.

(2) In a large saucepan, combine the cheeses and Alfredo sauce. Cook and stir over medium-low heat until cheese is melted, about 10 minutes. Add the tomato mixture, spinach, lime juice and Cajun seasoning. Transfer to a greased 1-1/2-qt. round baking dish.

(3) Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Dollop with sour cream. Serve with chips. Yield: 5 cups.