Ancho-Spinach Dip

[Roxy]

I love this dip..now I can finally make it at home instead of waiting to order it at a restaurant. It took me a few times to get it right..but..I finally got it right.

 

Ancho Spinach Dip:

 

1 box-(10-oz.s) frozen chopped spinach, thawed

2 cups sour cream

1 pkg.- (8-oz.s) Cream Cheese, softened

2 cups shredded Monterey Jack Cheese

3 tablespoons DURKEE Ethnic Creations® Ancho Seasoning

garlic, crushed-to taste

1 can water chestnuts, drained

 

Preheat oven to 325°F.

 

Drain spinach well and squeeze out as much liquid as possible. Combine spinach, sour cream, Cream Cheese, shredded Monterey Jack Cheese, DURKEE Ethnic Creations Ancho Seasoning, crushed garlic, and water chestnuts in a medium bowl until well mixed.

 

Spray 2-quart baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, tortilla chips or vegetables.