So all this warm spring-like weather we are having has me craving something light. I almost always have some kind of dip ready to go, mainly because I’m not a “big eater” but also because my family is in and out at different hours.

This is one of our favorites! The recipe makes a large amount but it never goes to waste at my house. I serve it with Crunchmaster Gluten free crakers or Tortilla Chips.

Enjoy!

Confetti Dip

2 - 8 ounce packages Cream Cheese
16 ounce container Sour Cream
1 small red onion, diced
1 red or yellow bell pepper, diced
1/4 cup diced jalapenos (I use prediced in the jar)
1 clove garlic, minced
2 tablespoons Cumin
salt and pepper to taste
1 - 10 ounce box Chopped Spinach, thawed
1 - 15 ounce can Diced Tomatoes, drained
2 small cans of sliced black olives
1 cup grated Carrot

Blend the cream cheese and sour cream until smooth. Add onion, garlic, peppers, carrot, spinach and olives mixing well. Stir in tomatoes and pour into a large baking dish.

Bake at 375 degrees until bubbly in the middle and browning around the edges.

Serve hot with your choice of chips or crackers.