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Season's Best Spinach Dip

Source of Recipe

www.mccormick.com/
Season's Best Spinach Dip
Makes 24 (2 tablespoon) servings

1/4 cup stick margarine
1 package McCormick® Hollandaise Sauce Blend
3/4 cup skim milk
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Parmesan cheese
1 teaspoon McCormick® Dill Weed
1 cup reduced-fat sour cream

In a small saucepan, melt butter over medium heat. Stir in Hollandaise Sauce Blend. Gradually stir in milk. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened.

Add spinach, pimientos, Parmesan cheese and dill. Heat, stirring frequently, until cheese is melted and sauce is well blended. Remove from heat. Add sour cream and stir until smooth.

Serving Suggestions:
Serve dip in decorative bowl with assorted crackers or in a hollowed-out round bread loaf. Dip may be prepared 1 day ahead, covered and refrigerated, and reheated in a covered 1-quart casserole dish in a 350°F oven 20 minutes, or until heated through.

Amount Per 2 T. Serving: Calories: 52 ...Fat: 3 g ... Cholesterol: 7 mg...Protein: 2 g ...Carbohydrates: 2 g ...Sodium: 98 mg...Fiber: 1 g