CREAMY SPINACH AND TOMATO DIP
Yield Portion Size
| 1-1/2 cups |
Frozen spinach, warmed
|
| 4-1/2 cups |
Cream cheese, softened
|
| 1-1/2 cups |
Sour cream
|
| 1-1/2 cups |
Mayonnaise
|
| 3 cups | |
| 2 cups |
Cheddar Jack cheese, shredded
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 137 mg | 14% |
| Carbohydrate | 5 g | 2% |
| Cholesterol | 67 mg | 22% |
| Total Fat | 31 g | 48% |
| Iron | 0 mg | 2% |
| Potassium | 100 mg | 0% |
| Calories | 320 kcal | 16% |
| Sodium | 418 mg | 17% |
| Protein | 6 g | 11% |
| Polyunsaturated Fat | 7 g | 35% |
| Saturated Fat | 14 g | 68% |
| Sugars | 3 g | 0% |
| Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Combine spinach, cream cheese, sour cream, mayonnaise, RO*TEL® and 1 cup shredded cheese in a blender. Blend until smooth.
-
Step 2
Remove and place dip into 24, 4-ounce oven-safe ramekins for service.
-
Step 3
Preheat oven to 350°F.
-
Step 4
Top each ramekin with remaining cheese and bake in the oven until cheese is melted and golden brown.
-
Step 5
Serving Suggestions: Serve dip with crostini or pita chips. This dip also can be used as a stuffing for pastas and proteins, or as a creamy base for soups and casseroles.
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