Next time you make dip, go green—and creamy! Try it with this gloriously green spinach-salsa dip made with sour cream and Neufchatel cheese.
What You Need
Original recipe yields 16 servings
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup TACO BELL® Thick & Chunky Mild Salsa
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese
2 green onions, sliced
1 clove garlic, minced
1/2 tsp. pepper
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Let's Make It
Process ingredients in food processor until blended; spoon into serving bowl.
Refrigerate several hours or until slightly thickened. Let stand at room temperature 10 min. before serving.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Serve with cut-up fresh vegetables or your favorite whole wheat crackers.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.