Ingredients:
24 Ounces Of Canned Drained Spinach
1/2 Cup Of Crushed Roasted Salted Pistachios Shelled
16 Ounces Of Softened Philadelphia Cream Cheese
2 Cups Of Bechamel Sauce
1/4 Teaspoon Of McCormick Ground Cayenne Pepper
1 Pinch Of McCormick Seasoning Salt
1 Chopped Fresh Yellow Onion
2 Cups Of Kraft 100% Grated Parmesan Cheese
1/2 Pound Of Grated Cheddar Cheese
1 Teaspoon Of La Victoria Green Taco Sauce
Information:
Serving Size 6
322 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
I tried this recipe at a friends Christmas party, and it was absolutely delicious. First you will need to take out a large saucepan, and melt together the cream cheese, Bechamel sauce, cayenne pepper, seasoning salt, onion, parmesan cheese, and the cheddar cheese. Heat the saucepan to medium high, and stir regularly until you have a thick consistent creamy dip sauce. Once done, stir in the drained canned spinach, crushed pistachios, and green taco sauce. Again stir often until the ingredients are well mixed. Also be careful not to burn the cheese. Once done, transfer the spinach dip into a slow cooker, cook over medium heat. Serve warm with sliced French bread, and Langers 100% Pomegranate Plus Juice on ice. We hope you enjoy this wonderful recipe.
