Spinach and Sundried Tomato Cheese Dip |
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Prep Time: 6 Minutes Cook Time: 14 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
4 cups baby spinach |
1 tablespoon light butter |
1/2 cup chopped green onions |
1 garlic clove, minced |
1 1/2 cups fat-free milk |
1 (1.3-ounce) package creamy cheddar pasta sauce mix (such as knorr) |
4 ounces light processed cheese,cubed (such as velveeta light) |
1/4 cup ready-to-use julienne-cut sun-dried tomatoes, chopped (such as mariani) |
1/8 teaspoon ground red pepper |
Directions:
1. Microwave spinach in a large glass bowl at HIGH 2 minutes or until spinach wilts. Drain and pat dry with paper towels; coarsely chop.
2. Melt butter in a large saucepan over medium heat. Add onions and garlic; sauté 2 minutes. Gradually add milk and cheese sauce mix, stirring well with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes, stirring constantly. Add cubed cheese, tomatoes, and ground red pepper; cook 3 minutes or until cheese melts, stirring constantly. Remove from heat. Stir in spinach. Serve warm.
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