Mom’s Spinach Dip

Happy Saturday, everyone!

Fall Saturdays in the U.S. mean football. Today there are two games that my dad and brother are watching on TV. While I don’t mind football, I’m not the biggest sports person.

What I do like, however, is the fact that oftentimes, football games will turn into get-togethers, complete with friends, family, and good food.

Which, of course, was exactly the case last weekend at our house, and even though there aren’t a whole bunch of people over today, the game day spirit is still around.

Therefore, I figured that today is the perfect day to post one of my absolute favorite recipes: my Mom’s Spinach Dip. Whether you’re sitting around in your comfy clothes or entertaining a big, fun group, this recipe is sure to please – and it couldn’t be any easier! Definitely bookmark it and make it when your favorite team is on!

Mom’s Spinach Dip (E, N, GF)
makes about 3 cups

Ingredients:
8 oz. cream cheese, softened (we use Neufchatel, which has 1/3 less fat)
8 oz. reduced fat sour cream
2 cups Mexican blend shredded cheese
10 oz. can diced tomatoes & green chiles (we use Rotel)
10 oz. frozen chopped spinach, thawed, with all water squeezed out

Directions:

  1. In a large microwave-safe bowl, thoroughly mix all ingredients.
  2. Heat in the microwave for about 8 minutes, or until all the cheeses are melted and bubbly.

OR

  1. Preheat oven to 350*F.
  2. In a large oven-safe bowl, thoroughly mix all ingredients.
  3. Heat in the oven for about 30 minutes, or until all the cheeses and melted and bubbly.

Serve with tortilla chips or veggies for dipping, and enjoy!

Notes:
– If you want to make this slightly healthier, replace the sour cream with 0% or 2% Greek yogurt – you can’t taste the difference!
– If you want the dip spicy, you could dice up some jalapeno peppers and throw them in, or use a can of tomatoes that has a bit of spice to it.
– Tortilla chips are my favorite thing to use as a dipping device, but carrots are very good as well!

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