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2 tablespoons canola oil 1 tablespoon butter 2 large Vidalia onions, diced 2 cups reduced fat sour cream 1 cup reduced fat mayonnaise 1 teaspoon Nature’s Seasoning (see note below) ¼ teaspoon garlic powder 1 teaspoon Worcestershire 1 teaspoon freshly ground black pepper salt to taste
Espinaca con Queso (TexMex Spinach Cheese Dip). Follow this recipe, except using Rotel jalapenos pepper Jack will be too spicy for sensitive tongues. Be sure to use white American cheese from *your grocery store's deli where they slice to order*! Land O Lakes brand is preferred. Fresh chopped tomatoes can be subbed for Rotel. Tried true recipe!
Montana's 4 Cheese Spinach Dip Ingredients 8 ounces cream cheese 3/4 teaspoon garlic powder (not garlic salt) 1/4 cup freshly grated Parmesan cheese 1 tablespoon freshly grated Romano cheese 1 tablespoon very finely chopped red bell pepper 1 green onion (scallion) white and green finely chopped 1/2 package frozen chopped spinach, thawed and squeezed dry 1/2 cup grated medium Cheddar cheese 1 pinch cayenne pepper