Dip: Mix contents with 2 cups of sour cream, refrigerate for 1 hour. Stir before serving.
Cheeseball: Mix contents with 8 oz softened cream cheese, and 4 TB softened butter*. Chill mixture until firm, shape into ball, and roll in chopped nuts or parsley.
*Low-fat alternative: use low fat cream cheese and omit butter. (May not set up as a ball but tastes great as a spread)
Hot Dip: Combine 8 oz. cream cheese, 1/4 c. butter, 1/4 c. milk, and 1 pkg Spinach Jalapeno Dip Mix. Mix in sauce pan until warm.
Mix with olive oil and drizzle on vegetables
before grilling or cooking.
Sprinkle in mashed or twice baked potatoes.