• Warm Spinach and Cheese dip (p. 22) with fresh tortilla chips

Serves 6         

• Spinach, frozen                         10 oz               
• Cream cheese, softened            8 oz                 
• Salsa                                        1 c                  
• Green onions, finely chopped    2 ea                 
• Garlic, minced                          1 clove            
• Oregano                                   ½ t                  
• Cumin                                      ½ t                  
• Cheddar cheese, shredded        ½ c                 
• Milk                                         ½ c                 
• Prepared tortilla chips               1 bag               

§         Remove tough ends from spinach leaves and wash leaves in cold water.  Place spinach with moisture clinging to the leaves in a large saucepan.  Cook over high heat, stirring, until just wilted.  Place spinach in a colander to drain.  Squeeze out moisture by hand, wrap in a clean dry towel and squeeze out excess moisture.

§         In a medium saucepan, combine spinach, cream cheese, salsa, green onions, garlic, oregano and cumin.  Cook over medium heat, stirring for 2 - 3 minutes or until smooth and piping hot.

§         Stir in shredded cheese and milk and cook 2 more minutes or until the cheese melts.  Add more milk to thin dip if desired.  Spoon into serving dish