haystacks & champagne_ easy hot spinach salsa queso dip
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11/27/13 Haystacks & Champagne: Easy Hot Spinach Salsa Queso Dip
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Haystacks & Champagne
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Thursday, September 30, 2010
Easy Hot Spinach Salsa Queso Dip
If you have processed cheese laying around, you should definitely make this. (I know, I know--I'm supposed to be into healthier cook ing and Velveeta is not
considered good for you. But we all need a little processed cheese in our lives. And if you snub your nose at that....you're no friend of mine. AAAAND, you're
totally missing out.)
The 'heat' (spice) can be controlled by what type of salsa you get--we used a medium spicy salsa and it was tempered somewhat by the creamy/mild
cheeses. And it gave just the right amount of heat.
HOT SPINACH SALSA QUESO DIP
10 ounces frozen chopped spinach, thawed and drained
1 lb Velveeta cheese (2% fat--this is the reduced fat version)
8 ounces cream cheese (light)
1 jar salsa (I used 3/4 full jar of a 16 ounce jar)
A handful of chopped cilantro (optional-but good)
Now there's 3 ways to make this:
1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all
ingredients.
2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. I
usually put the dip in at 350 degrees for about 15 minutes--keep an eye on it as it depends on how deep your dish is--it can take as little as 10 minutes or as
much as 20-25 minutes to have all the cheese melted. When it's hot and bubbly, it's ready!
3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take
somewhere around an hour to have the cheeses melt (but check as crockpots vary). This particular method is great if you can leave it on the low setting--then
your dip will stay warm for a while. But I bet it won't last!
Anca
Yet another average gal having fun with
food. From the corporate world to home.
From suburban to urban to country. From
amateur to food lover. Finding joy and
nourishment with semi-vegetarian and
semi-healthy cooking. If Lucy Ricardo lived on Wisteria
Lane and shopped at Whole Foods, this would be her
blog.
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