Thaw and completely squeeze water form spinach. Place cream cheese in mixing bowl of a kitchen aid mixer with paddle attachment. Whip cream cheese until light and smooth about 5 minutes at medium speed. Add 3/4 of the shredded cheeses then the rest of the ingredients and mix until well combined. You may use a food processor, but add spinach last being careful not to over process and puree. Place in an ovenproof casserole dish. Sprinkle the balance of the shredded cheeses over the top. Bake at 350F oven for 20-30 minutes until hot and bubbly. Serve with nacho chips to dip.
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2 lbs.
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frozen chopped spinach
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2 oz.
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cream cheese, softened
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1 cup
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ranch salad dressing
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1/8 tsp.
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nutmeg
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1 tsp.
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salt
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3/4 cup
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colby cheese, shredded
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1/2 cup
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Monterey jack cheese, shredded
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1 tsp.
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garlic powder
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