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Cheesy Spinach and Cauliflower Dip
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-
Prep
20
min
-
Total
45
min
-
Servings
12
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Ingredients
-
1
box (9 oz) frozen chopped spinach, cooked, well drained
-
1
box (10 oz) frozen cauliflower & cheese sauce, cooked
-
3
oz 1/3-less-fat cream cheese (Neufchâtel; from 8-oz package), softened
-
3/4
cup light sour cream
-
1/4
cup reduced-fat mayonnaise or salad dressing
-
3/4
teaspoon lemon-pepper seasoning
-
1/2
teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
-
1/4
cup shredded fresh Parmesan cheese
-
1
bag (5 oz) garden ranch roasted veggie tortilla chips
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Steps
-
1
Heat oven to 350°F. In food processor, place all ingredients except cheese and chips. Cover; process until smooth.
-
2
Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray. Spread spinach mixture in dish. Sprinkle with cheese.
-
3
Bake 20 to 25 minutes or until hot. Serve with chips.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 214.4
- Calories from Fat
- 80
- Total Fat
- 15.3g
- 24%
- Saturated Fat
- 6.9g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 33.5mg
- 11%
- Sodium
- 290.1mg
- 12%
- Potassium
- 249.3mg
- 7%
- Total Carbohydrate
- 11.9g
- 4%
- Dietary Fiber
- 1.6g
- 6%
- Sugars
- 1.3g
- Protein
- 8.2g
- Vitamin A
- 35%
- 35%
- Vitamin C
- 29.70%
- 30%
- Calcium
- 22.10%
- 22%
- Iron
- 5.40%
- 5%
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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