Tracy's Spinach Dip

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 (8 ounce) package fat free sour cream
• 8 ounces light mayonnaise
• 1 (10 ounce) bag of chopped spinach, thawed and squeezed dry
• 1 (1 7/8 ounce) package knorr vegetable soup mix
• 4 cups italian cheese blend, finely shredded (the kind with mozzarella, parmesan, etc all mixed)
• 2 -4 habanero peppers, diced (or peppers of your choice)
• 1 small firm tomato, chunked small and excess liquid discarded
• 1/2 teaspoon garlic salt

Recipe

• 1 note from caryn: when cutting up the peppers, wear a new pair of kitchen rubber gloves to avoid skin burns and since the oil can remain on your skin for a few days-who knows where you can get burned or whom you can burn (like your kids).
• 2 cut off each end of the pepper and slice up one side of the pepper, skin the seeds and membranes into the trash.
• 3 dice the peppers.
• 4 mix all ingredients together in casserole dish.
• 5 cover with shredded cheese.
• 6 cook for 45 minutes-1 hour at 320°f.
• 7 another note from caryn: i love to roast the peppers first.
• 8 to do so, just put the peppers about two inches under a broiler and turn frequently until the skin on both sides is blistered and blackened.
• 9 place the piping hot peppers under a kitchen towel to steam for a few minutes, which loosens the skin for easy removal.
• 10 this adds a nice smokey flavor to the peppers, which really complements the dip.