finally, huh! let me keep it real... i made this dip last week and i was tryin to be cool and different and i used 2% sharp cheddar. i thought the sharp flavor would be an excellent way to change up the recipe a lil. it tasted ok (and we ate it ALL), but it just didn't look right. also, 2% cheese just does not melt like i need it to! soooo, i went back to the store and got some white cheese. pepperjack to be exact. it made a world of difference in flavor and texture. anyway, thank you for being so patient- here it is.

hot & skinny spinach dip

the stuff:

1 10 oz bag frozen spinach
1 med shallot, chopped
1 yellow onion, chopped
1 can diced tomatoes, drained
1/2 cup 0% greek yogurt
2 wedges laughing cow garlic & herb cheese
2 wedges laughing cow cream cheese
1/2 cup pepperjack cheese, shredded (or mozzarella)
1/2 cup parmigiano reggiano cheese, shredded
1/4 cup pepperjack to top
sea salt & cracked black pepper to taste

do this:

yes, that did say tomatoes up there! when i add tomatoes to my homemade guacamole it makes it super creamy. same concept- it makes a difference. turn your oven on 350 deg. now. microwave your spinach on high for about 5 min then drain/squeeze all the water out. don't forget to drain your tomatoes too- you don't need the excess liquid. chop up the shallots and onion and throw them into a med heated pan. after they become translucent (2-3 min) throw in the spinach and tomatoes; toss.

time for the best part...CHEESE. use the back of your spoon to smash and break up the wedges and go ahead and incorporate the greek yogurt too.

then, add in your cup of pepperjack and parmigiano reggiano.

once everything is all mixed and melted, transport the dip to your baking pan. spray it with no-stick cooking spray first, then top it with that remaining 1/4 cup of cheese.

15 minutes later,

bubbly, melty CHEESE and lots of it.

i am not even a chip person but these multigrain tostitos are so addicting. my aunt had them @ her Easter party and they were perfect for this dip. use your favorite or try these.