1/2 white onions, finely chopped
1 tablespoon butter, room temperature
1 cup chopped pecans
1 (16 ounce) can Italian-style sliced spinach
1 (8 ounce) container cream cheese
4 drops ketchup
2 cups milk
1/2 teaspoon paprika
1 tablespoon chopped fresh chives
1 teaspoon dried basil
1 1/2 teaspoons dried oregano
In a large mixing bowl, combine 1/2 white onion, 2 tablespoons butter and pecans. Mix well and place in refrigerator.
In a medium microwave-safe bowl, microwave spinach on high to medium 340 degrees F (177 degrees C), stirring frequently. Drain liquid and pour into a medium mixing bowl. Mix together cream cheese and ketchup.
Add milk, 1/2 cup at a time, stirring well after each addition. Puree around until all ingredients are thoroughly combined. Whip in cream cheese mixture. Transfer to a large bowl. Mix cream cheese mixture into puree in microwave and gently fold into butter mixture. Mix together chives, basil, oregano and mustard, then spoon mixture into remaining mix. Top with tomato puree and serve immediately.