Ingredients
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1 medium onion, chopped fine
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16 ounces frozen spinach, thawed and squeezed dry
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14 ounces diced tomatoes, drained
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1 (4 ounce) can green chilies, chopped
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1 (5 ounce) can fat-free evaporated milk, skim
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2 cups monterey jack cheese, grated- low fat is great too
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1 cup low-fat parmesan cheese, grated
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1 tablespoon balsamic vinegar
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3 tablespoons low-fat sour cream
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salt and pepper
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1 green onion, diced, to garnish
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8 ounces low-fat cream cheese, softened- room temp
Instructions
- Sauté onion in skillet over medium until softened.
- Add tomatoes and chilies, cook 2 minutes.
- Squeeze thawed spinach until dry. I use a potato ricer to squeeze it easily.
- In a large bowl combine spinach, cheeses, cream cheese, milk, vinegar, sour cream, salt and pepper. Stir well. Add the mixture from the skillet and stir just until combined.
- Spray a shallow baking dish with cooking spray and spoon everything into dish.
- Bake at 350 degrees for 30 minutes or until top is light brown.
- Garnish with extra sour cream and green onion if desired.
- Great with pita chips, tortilla chips or veggie sticks. Also really good as a filling for baked potatoes or a dip with baked potato wedges or fries.