Ingredients:
10 Ounce Package Frozen Chopped Spinach
20 Ounces Of Diced Tomatoes With Green Chili Peppers
9 Ounces Of Softened Kraft Philadelphia Cream Cheese
9 Ounces Of Sour Cream
1 Pound Of Cubed Velveeta Cheese
2 Cups Of Grated Sargento® Fancy Shredded 4 Cheese Mexican Cheese
1 Package Of Taco Bell Home Originals Taco Seasoning Mix
2 Chopped Large Fresh Tomatoes
1/2 Cup Of Chopped Green Onions
Information:
Serving Size 6
331 Calories Per Serving
22 Grams Of Fat
Cooking Directions:
For this cheesy Mexican spinach dip, you will first want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. While your oven is heating, take out a large casserole dish and add the Kraft Philadelphia Cream Cheese, sour cream, and the Cubed Velveeta Cheese. Heat them in the microwave until the ingredients are softened up to the point you can mix them together with a mixing spoon. Next stir in the grated Sargento® Fancy Shredded 4 Cheese Mexican Cheese, diced tomatoes with green chili peppers, thawed spinach, and the Taco Bell Home Originals Taco Seasoning Mix. Mix up these ingredients very well until the are creamy and consistent, then spread them around the casserole dish until you have an even layer of spinach dip. Next you will want to bake them in the oven for about half an hour, or until the dip starts to bubble. Once done sprinkle more tomatoes and onions on top of the dip, and serve warm, with a sliced French baguette, or lightly salted low carb tortilla chips.
