Taste the goodness of two frozen vegetables in this cheesy vegetable dip. A perfect pairing with garden ranch roasted veggie tortilla chips!
box (9 oz) frozen chopped spinach, cooked, well drained
box (10 oz) frozen cauliflower & cheese sauce, cooked
oz 1/3-less-fat cream cheese (Neufchâtel; from 8-oz package), softened
cup light sour cream
cup reduced-fat mayonnaise or salad dressing
teaspoon lemon-pepper seasoning
teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
cup shredded fresh Parmesan cheese
bag (5 oz) garden ranch roasted veggie tortilla chips
Heat oven to 350°F. In food processor, place all ingredients except cheese and chips. Cover; process until smooth.
Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray. Spread spinach mixture in dish. Sprinkle with cheese.
Bake 20 to 25 minutes or until hot. Serve with chips.
Prepare and refrigerate the dip up to a day ahead, and heat just before serving.
For a delicious change of pace, sprinkle the dip with crumbled feta cheese before baking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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