Recipe by Caryn Dalton
Funny story-I was at a women's small group and we were all bringing appetizers. Tracy Goins brought this spicy spinach dip and I brought something I slaved over from Zaar. Well, I casually tried the dip while everyone else was talking and well...I kept coming back for more. Some time later as I am thinking that I might burst at any moment Tracy comes in the kitchen saying she wanted to have some of her dip before it was gone...and I was caught taking the last little bit on a chip. I confessed that I had eaten practically the whole bowl and then did the only thing any piggish self-respecting dip hoarder could do: I begged for the recipe. So, here it is and I can't wait to have it again! Thanks, Tracy.
- 1 (8 ounce) package fat free sour cream
- 8 ounces light mayonnaise
- 1 (10 ounce) bagof chopped spinach, thawed and squeezed dry
- 1 (1 7/8 ounce) package Knorr vegetable soup mix
- 4 cups Italian cheese blend, finely shredded (the kind with Mozzarella, Parmesan, etc all mixed)
- 2 -4 habanero peppers, diced (or peppers of your choice)
- 1 small firm tomatoes, chunked small and excess liquid discarded
- 1⁄2 teaspoon garlic salt
Directions See How It's Made
- NOTE FROM CARYN: When cutting up the peppers, wear a NEW pair of kitchen rubber gloves to avoid skin burns and since the oil can remain on your skin for a few days-who knows where you can get burned or whom you can burn (like your kids).
- Cut off each end of the pepper and slice up one side of the pepper, skin the seeds and membranes into the trash.
- Dice the peppers.
- Mix all ingredients together in casserole dish.
- Cover with shredded cheese.
- Cook for 45 minutes-1 hour at 320°F.
- ANOTHER NOTE FROM CARYN: I love to roast the peppers first.
- To do so, just put the peppers about two inches under a broiler and turn frequently until the skin on both sides is blistered and blackened.
- Place the piping hot peppers under a kitchen towel to steam for a few minutes, which loosens the skin for easy removal.
- This adds a nice smokey flavor to the peppers, which really complements the dip.