Hot Spinach Dip

Yield: 40 servings | Serving Size: 1/2 cup
Child Nutrition: 1 meat/meat alternate, 1/8 cup vegetable (other) ,1/8 cup vegetable (dark green) | HACCP Process III.

Hot Spinach Dip

Ingredients

  • 3 (3 pound) boxes | Frozen chopped spinach, thawed, squeezed well
  • 8 ounces (2 1/4 cups) | Green onion, chopped
  • 20 ounces (4 cups) | Red bell pepper, chopped
  • 1 (106 ounce) pouch | Land O Lakes® Ultimate White Cheese Sauce Blend
  • 2 teaspoons | Granulated garlic
  • 1 tablespoon | Fresh garlic, chopped
  • 1 teaspoon | Ground white pepper
  • 3/4 cup | Parmesan cheese, grated
  • 12 ounces | Land O Lakes® Shredded Mozzarella Cheese

Preparation

STEP 1

Preheat conventional oven to 350°F.

STEP 2

Combine all ingredients in a large bowl. Mix together well.

STEP 3

Spread mixture into two half size steam table pans (10 3/8 x 12 ¾ x 2 ½ -inch).

STEP 4

Bake 40 to 50 minutes until heated through to 165°F for 15 seconds and cheese is melted and edges are slightly brown. 

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 135°F or above


Nutritional Information

  • Serving Size1/2 cup
  • Calories111 calories
  • Fat 8 grams
  • Sat. Fat 5 grams
  • Trans Fat 0 grams
  • Cholesterol 24 milligrams
  • Sodium 435 milligrams
  • Carbohydrates 4 grams
  • Dietary Fiber 0 grams
  • Sugars 1 grams
  • Protein 7 grams
  • Vitamin A 247 IU
  • Vitamin C 2 milligrams
  • Calcium 327 milligrams
  • Iron .6 milligrams

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