 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
|
A Southwestern food fan asked us to bring home a taste of her restaurant favorite Ingredients:
1 medium onion, chopped |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained |
2 garlic cloves, minced |
1 package (8 ounces) cream cheese, cubed |
1 cup (4 ounces) shredded white cheddar cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup refrigerated alfredo sauce |
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry |
1 tablespoon lime juice |
1/2 teaspoon cajun seasoning |
2 tablespoons sour cream |
tortilla chips |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute onion until tender. Add tomatoes and garlic; cook 2 minutes longer. Remove from the heat and set aside.
2. In a large saucepan, combine the cheeses and Alfredo sauce. Cook and stir over medium-low heat until cheese is melted, about 10 minutes. Add the tomato mixture, spinach, lime juice and Cajun seasoning. Transfer to a greased 1-1/2-qt. round baking dish.
3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Dollop with sour cream. Serve with chips. Yield: 5 cups.
|
|