Recipe by Mama's Kitchen (Hope)
Cheddar's Santa Fe Spinach Dip is amazing but VERY fattening! I found their recipe and altered it to make is healthier but still cheesey and yummy with a little SW kick! Even my picky- nothing green guy- ate this and loved it!
Top Review by diamondt743
It was hideous it Had no taste or no grace i beleive it had to many igredients taking away taste from each other. Thr evaporated milk was not needed as well as the parmesan cheese I beleave thses two items took away the taste. I dont recommend this recipie it wasnt that zesty. Try a more simple ingredients
- 1 medium onion, chopped fine
- 1 green onion, diced, to garnish (optional)
- 16 ounces frozen spinach, thawed and squeezed dry
- 14 ounces diced tomatoes, drained
- 1 (4 ounce) can green chilies, chopped
- 8 ounces low-fat cream cheese, softened- room temp
- 1 (5 ounce) can fat-free evaporated milk, skim
- 2 cups monterey jack cheese, grated- low fat is great too
- 1 cup low-fat parmesan cheese, grated
- 1 tablespoon balsamic vinegar
- 3 tablespoons low-fat sour cream
- salt and pepper
Directions See How It's Made
- Sauté onion in skillet over medium until softened.
- Add tomatoes and chilies, cook 2 minutes.
- Squeeze thawed spinach until dry. I use a potato ricer to squeeze it easily.
- In a large bowl combine spinach, cheeses, cream cheese, milk, vinegar, sour cream, salt and pepper. Stir well. Add the mixture from the skillet and stir just until combined.
- Spray a shallow baking dish with cooking spray and spoon everything into dish.
- Bake at 350 degrees for 30 minutes or until top is light brown.
- Garnish with extra sour cream and green onion if desired.
- Great with pita chips, tortilla chips or veggie sticks. Also really good as a filling for baked potatoes or a dip with baked potato wedges or fries.