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

1. 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).
2. Cut off each end of the pepper and slice up one side of the pepper, skin the seeds and membranes into the trash.
3. Dice the peppers.
4. Mix all ingredients together in casserole dish.
5. Cover with shredded cheese.
6. Cook for 45 minutes-1 hour at 320F.
7. ANOTHER NOTE FROM CARYN: I love to roast the peppers first.
8. 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.
9. Place the piping hot peppers under a kitchen towel to steam for a few minutes, which loosens the skin for easy removal.
10. 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)