Cook : 00:30
Try this with one of our pita dippers.
8 ounces (225 g) cream cheese,softened
2 cups (300 g) grated Monterey Jackcheese
10 ounces (280 g) frozen spinach,thawed and squeezed dry
½ cup (90 g) finely chopped peeledtomato
¾ cup (120 g) chopped onion cup (71 ml) half and half
1 tablespoon finely chopped jalapeñopepper
For the dip, beat together the cheeses,spinach, tomato, onion, half-and-half, and jalapeños in a mixing bowl until very smooth. Spread in a buttered dis
Yield: 10 servings
Each with: 73 g water; 204 calories (73% fromfat, 19% from protein, 8% from carb); 10 gprotein; 17 g total fat; 11 g saturated fat; 5 gmonounsaturated fat; 1 g polyunsaturated fat; 4 gcarb; 1 g fiber; 1 g sugar; 168 mg phosphorus;270 mg calcium; 1 mg iron; 241 mg sodium; 180mg potassium; 4007 IU vitamin A; 140 mgvitamin E; 4 mg vitamin C; 51 mg cholesterol