Spinach and Carrot Dip
1/4 c. Sour Cream (I used fat-free)
1/4 c. Cream Cheese (I used Neufchâtel)
1/4 c. Mozzarella (I used the reduced fat kind)
1 c. Spinach, chopped (I used frozen)
1 c. Carrots, shredded
1 tsp. Jerk Seasoning
1/2 tsp. Chili flakes
Put all the ingredients in a small pan and mixing together. Continue to stir while slowly heating it until bubbly and heated through.
Serve with crostini, crackers or veggies.
Makes about 4 servings.