Receta Spinach and Carrot Dip

by Cindy Collins

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.