Tracy's Spinach Dip
- 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
- 12 teaspoon garlic salt
- 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 320F.
- 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.
sour cream, light mayonnaise, spinach, vegetable soup, italian cheese blend, peppers, tomatoes, garlic salt
Taken from www.food.com/recipe/tracys-spinach-dip-250986 (may not work)