Ingredients
1 medium onion, chopped1 can (14-1/2 ounces) diced tomatoes with mild green chiles, drained2 garlic cloves, minced1 package (8 ounces) cream cheese, cubed1 cup shredded white cheddar cheese1 cup shredded part-skim mozzarella cheese1 cup shredded Monterey Jack cheese1 cup refrigerated Alfredo sauce1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry1 tablespoon lime juice1/2 teaspoon Cajun seasoning2 tablespoons sour creamTortilla chips
Preparation
In a large nonstick skillet coated with cooking spray, saute onion until tender. Add tomatoes and garlic; cook 2 minutes longer. Remove from the heat and set aside.
In a large saucepan, combine the cheeses and Alfredo sauce. Cook and stir over medium-low heat until cheese is melted, about 10 minutes. Add the tomato mixture, spinach, lime juice and Cajun seasoning. Transfer to a greased 1-1/2-qt. round baking dish.
Bake, uncovered, at 350° until bubbly, 25-30 minutes. Dollop with sour cream. Serve with chips.
