Recipe: Mexican Spinach Dip
Sunday, October 16, 2016
PREP TIME - 10 Minutes
COOK TIME - 30 minutes
8 ounces full-fat cream cheese, softened
½ cup shredded low-moisture, part skim Mozzarella
3 tablespoons chopped fresh basil, plus more for garnishing
¼ teaspoon fresh cracked pepper, more to taste
10 ½ ounces grape tomatoes
8 ounces fresh Mozzarella, dried and cut into small pieces
Bread or crackers for dipping
Preheat oven to 425ºF. Spray a baking dish with nonstick cooking spray.
In a mixing bowl, combine cream cheese, Mozzarella, chopped basil, and pepper. Spread into bottom of prepared baking dish. Layer on grape tomatoes and then fresh Mozzarella. Sprinkle with more pepper if desired.
Bake for 25-30 minutes or until heated through and bubbling, and tomatoes start to burst. Let stand for 10 minutes before serving.
Published on Milk Means More - United Dairy Industry of Michigan (  
Recipe by Rachel Gurk of Rachel Cooks
This was printed in the October 16, 2016 - October 29, 2016 edition

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