1/8 tsp nutmeg
1/4 tsp salt
1/2 container of whipped cream cheese with chives
1 stick margarine
1 cup frozen onions and peppers
1 tsp minced garlic
1 TB flour
1 cup evaporated milk
1 cup shredded mozzarella
1/2 can sliced water chestnuts, drained and chopped small
1 small can mushrooms, drained
2 cans chopped spinach, drained dry
Mix together in large bowl: nutmeg, salt, and cream cheese.
Melt butter in skillet then sauté peppers, onions and garlic until translucent.
Stir in flour to thicken, watching closely so as not to burn.
Pour sautéed peppers and onions over cream cheese mixture, blending completely.
Add milk and mozzarella, stirring well.
Mix in spinach, mushrooms and water chestnuts.
Bake at 350 for 30 minutes.