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Cheesy Spinach and Cauliflower Dip

Cheesy Spinach and Cauliflower Dip
  • Prep 20 min
  • Total 45 min
  • Servings 12
Taste the goodness of two frozen vegetables in this cheesy vegetable dip. A perfect pairing with garden ranch roasted veggie tortilla chips!
Updated October 20, 2016

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

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.

  • 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 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
% Daily Value*:
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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