Spinach And Sun-Dried Tomato Cheese Dip
|Baby spinach||4 Cup (64 tbs)|
|Light butter||1 Tablespoon|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fat free milk||1 1⁄2 Cup (24 tbs)|
|Creamy cheddar pasta sauce mix||1 1⁄3 Ounce (1 Package, Such As Knorr)|
|Light processed cheese||4 Ounce, cubed (Such As Velveeta Light)|
|Chopped sun-dried tomatoes||1⁄4 Cup (4 tbs) (Ready To Use, Julienned Cut And Then Chopped)|
|Ground red pepper||1⁄8 Teaspoon|
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; saute 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 constandy. Remove from heat. Stir in spinach.