HOT SPINACH DIP

recipe by:  Tom Ricks (Charlotte, NC)

submitted by:  Lee Rhoades Sugg (Charlotte, NC)

10 oz. frozen chopped spinach – thawed, rinsed & drained

3 oz. fat-free cream cheese – softened

3/4 cup parmesan cheese

3/4 cup low-fat mayonnaise

1/4 cup chopped onion

1 tsp. Tobasco sauce

1/4 tsp. pepper

1/2 tsp. garlic salt

1/2 tsp. Italian seasoning
1 can original Ro-Tel tomatoes – not drained

 

Mix all ingredients and spread into slightly greased casserole dish.

 

Sprinkle some additional parmesan cheese on top.

 

Bake at 350-degrees for 15-20 minutes until hot.