Green Slime Dip

1 (10-ounce) package frozen spinach, thawed
4 ounces cream cheese (1/2 of an 8 ounce package)
1/2 cup sour cream
1/3 cup Watkins salsa
2 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon Watkins pepper

1. Drain spinach; squeeze dry.
2. In food processor, puree spinach, cheese, sour cream, salsa, onions, garlic, salt and pepper. Cover and refrigerate for 2 hours or until thickened slightly.
3. Let stand at room temperature for 30 minutes before serving. Serve with crackers, vegetable crudités or chips of your choice.

Makes about 2 1/2 cups dip.