1 (8 ounce) package cream cheese, softened
6 ounces mayonnaise
1 (15 ounce) container sour cream
1/4 cup grated Parmesan cheese
1 large onion, halved
2 cups shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup salsa
1 (12 ounce) package chicken broth
1 pound frozen green spinach, thawed
1 (8 ounce) package cream cheese, softened
1/2 cup shredded mayonnaise
1 cup chopped fresh parsley
2 cups shredded Cheddar cheese
1/4 cup chopped green onions
In a blender or food processor, blend cream cheese, mayonnaise, sour cream, Parmesan cheese, onion, Cheddar cheese, Monterey Jack cheese and salsa. Store the mixture in the refrigerator at room temperature.
Preheat oven to 350 degrees F (175 degrees C).
Place the pasta in a large bowl and coat with mayonnaise mixture.
Transfer pasta mixture to a medium bowl and mix with green and yellow salad dressing, chicken broth, cheese, mayonnaise mixture and salsa. Pour filling into a 9x13-inch baking dish.
Bake in preheated oven for 20 minutes. Whisk salad dressing into remaining mayonnaise and season with parsley and cheese.
Bake uncovered for another hour.
I really like this recipe. It was very easy to make and arrived on time. I don't usually make crema but I followed the recipe exactly. The dough directions state to turn off the ventilator and let rise in the mixing bowl. I did that and it sounded like crema--sooo good.
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