Thursday, April 1, 2010

Spinach and Carrot Dip

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.

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