Hot Spinach Dip Recipe - Cooking Index
Hot Spinach Dip Recipe - Cooking Index
| 1 | Frozen chopped spinach - thawed and drained | |
| 1 | Light cream cheese - softened | |
| 1/2 cup | 55g / 1.9oz | Shredded carrots |
| 1/2 cup | 118ml | Light sour cream |
| 1/8 teaspoon | 0.6ml | Onion powder |
| 1/2 teaspoon | 2.5ml | Dried dill weed |
| 1 | Sliced pimiento - drained |
In 1-quart microwave-safe casserole, combine all ingredients; mix well. Cover with microwave-safe waxed paper or plastic wrap.
Microwave on HIGH for 3 to 5 minutes or until hot, stirring twice during cooking. Serve immediately with crackers and fresh vegetable dippers.
Makes about 2 cups.
TIPS: To make ahead, prepare, cover and refrigerate up to 3 hours; microwave as directed above.
* To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Drain well.
Source:
Possum Kingdom Lake Cookbook
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