Spinach and Sundried Tomato Cheese Dip

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 55
  • Fat: 21g
  • Saturated fat: 1.3g
  • Protein: 3.9g
  • Carbohydrate: 5.4g
  • Cholesterol: 7mg
  • Iron: 0.3mg
  • Sodium: 355mg
  • Calories from fat: 34%
  • Fiber: 0.5g
  • Calcium: 111mg


  • 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


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