Spinach and Sundried Tomato Cheese Dip

Oxmoor House
12 servings,(serving size: 1/4 cup)


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4 cups baby spinach
1 tablespoon light butter
1/2 cup chopped green onions
1 garlic clove, minced
1 1/2 cups fat-free milk
1 (1.3-ounce) package creamy Cheddar pasta sauce mix (such as Knorr)
4 ounces light processed cheese,cubed (such as Velveeta Light)
1/4 cup ready-to-use julienne-cut sun-dried tomatoes, chopped (such as Mariani)
1/8 teaspoon ground red pepper


Prep: 6 Minutes
Cook: 14 Minutes

Microwave spinach in a large glass bowl at HIGH 2 minutes or until spinach wilts. Drain and pat dry with paper towels; coarsely chop.

Melt butter in a large saucepan over medium heat. Add onions and garlic; sauté 2 minutes. Gradually add milk and cheese sauce mix, stirring well with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes, stirring constantly. Add cubed cheese, tomatoes, and ground red pepper; cook 3 minutes or until cheese melts, stirring constantly. Remove from heat. Stir in spinach. Serve warm.

Created date

March 2010

Nutritional Information

Calories 55
Fat 21 g
Satfat 1.3 g
Protein 3.9 g
Carbohydrate 5.4 g
Cholesterol 7 mg
Iron 0.3 mg
Sodium 355 mg
Caloriesfromfat 34 %
Fiber 0.5 g
Calcium 111 mg