4 CHEESE SPINACH DIP (LIKE KELSEY'S)

These are the amounts I have.. but you will have to down size them as they are for a restaurant size portion:

56oz cream cheese
50oz frozen spinach
16floz Alfredo sauce
4oz red onion
6oz red pepper
2tsp ground black pepper
2tsp table salt
1/2tbsp Cajun seasoning
1/2floz garlic paste
1/2floz hot sauce
1/2floz Worcestershire sauce

Take the Frozen spinach and let it defrost.

To make it easy on your arms you should heat up the cream cheese. After this, in a large bowl add the Alfredo sauce to hot cream cheese, this also helps keep it soft. Let this cool while you are chopping the other ingredients, otherwise if you add the red pepper to the hot cream cheese (warm is ok but not hot) the red in the peppers will turn the mixture more red then it should be.

Take the now defrosted spinach and chopped very fine (if not already bought that way), we put the now watery from defrosting spinach in an apron to drain the water, (put the spinach in and wrap it around and do as you would to get the water out of a wet rag.) get as much juices and water out as possible, because if you don't the dip will be very runny. Add this now dry spinach to the cream cheese and Alfredo sauce mixture.

Then dice the red peppers and red onions in small pieces (about half a pinky nail size). Add and mix this to mixture. Then add spices (black pepper, garlic, salt, Cajun), and then hot sauce and Worcestershire sauce to mixture.

The dip is now done, but to serve as Kelsey's does, take this dip mixture and put it in to oven safe containers and put a small amount of your choice of cheese (Kelsey's uses cheddar). Put this in the microwave for 40 seconds and then put in convection oven for about 4 minutes or until cheese is melted and dip is bubbling a small amount around sides.

Serve with pitas. Cut one pita into quarters (4 pieces) and then cut each piece into thirds (3 pieces cut from each quarter), so you should end up with 12 pieces of pita. Deep fry the pita pieces for 40 seconds or less.