White Pizza Dip, from Sarah

In a baking dish or casserole, combine...

1 envelope Lipton Recipe Secrets Savory Herb & Garlic

2/3 cup chopped spinach (I use fresh baby spinach chopped in the food processor)

1 egg

8 oz. sour cream (you can use light)

8 oz. ricotta cheese (you can use part-skim)

2 oz. shredded mozzerella (again, part-skim is fine)

2 oz. shredded cheese for tacos, or Mexican cheese, or just cheddar works fine

2 dashes worchestershire sauce

Top with another 2 oz. of mozzerella

Bake at 350 for 30 minutes. You can brown the topping cheese under the broiler if you like after that (when I do it, it always gets too hard to pierce with a chip, though).

Beware doubling the recipe - it comes out a little too thin. I think one and a half eggs might be the trick.

This is usually a big hit.