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    You are in: Home / Recipes / Southwest Spinach Dip Recipe
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    Southwest Spinach Dip

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 31, 2007

      Creamy, cheesy, with a zip. Very good dip. I used 1/3 cup fat free half and half and left the seeds in the peppers for the heat. Thanks for posting.

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    • on May 12, 2007

      Enjoyed this very much. Used only 3/4 cup ff half and half. I also actually liked this the next day chilled.

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    • on August 28, 2006

      Yum yum yummy! I omitted the half-and-half, fearing that it would be too liquidy, and the consistency was great. The cream cheese sounded weird, but I didn't even notice the taste (it's hard to convince the cubes to disperse though). Intriguingly, this tastes like it contains meat. Maybe it's the olives? I used a mexican cheese blend instead of jack, and I didn't add any salt -- olives and tortilla chips were sufficiently salty. This is wonderful-tasting and easy to make after you get through the chopping.

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    Nutritional Facts for Southwest Spinach Dip

    Serving Size: 1 (1617 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 381.2
    Calories from Fat 289
    Total Fat 32.1 g
    Saturated Fat 16.4 g
    Cholesterol 75.0 mg
    Sodium 447.7 mg
    Total Carbohydrate 9.6 g
    Dietary Fiber 2.4 g
    Sugars 3.2 g
    Protein 15.7 g


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