| 1. |
Use one of the cloves of garlic and cut in tiny pieces. Place a pan on the stove and spray with non-stick spray. Place garlic in pan and lightly brown garlic. |
| 2. |
Place frozen spinach and peppers in pan with the garlic. Cook the vegetables till tender and the water evaporates. Do not cover pan when cooking. Approximately 10 minutes on medium heat. Let stand for 5-10 minutes to cool down. |
| 3. |
Take off stove and place on cutting board. Chop mixture until the peppers are cut into tiny pieces. |
| 4. |
Take fat free sour cream and place dry ranch mix package into container and mix. |
| 5. |
Cut the 2nd clove of garlic into very tiny pieces. Place garlic in sour cream. Mix with vegetables. |
| 6. |
Add black pepper or paprika if desired. |
| 7. |
Refrigerate for an hour or more (the longer, the better). |
| 8. |
Note: serving is approximately 2 tablespoons. |
