Yield: 8 Servings
|1 pack||(10-oz) frozen chopped spinach thawed; squeezed almost dry|
|4 slices||Bacon; diced|
|1 medium||Onion; chopped|
|1 \N||Clove garlic; minced|
|1 cup||Chunky tomato salsa; divided use|
|1 pack||(8-oz) cream cheese; cubed|
|¾ teaspoon||Ground cumin|
Finely chop spinach by snipping through it with kitchen shears.
Cook bacon in 10-inch skillet until crisp. Remove and reserve bacon; pour off all but 1 tablespoon drippings. Cook onion and garlic in reserved drippings until tender, about 4 minutes, stirring occasionally.
Stir in ¾ cup of the salsa, the spinach, cream cheese and cumin. Cook the spinach mixture over medium heat until cheese is melted and dip is heated through, stirring frequently. Remove from heat; stir in remaining ¼ cup salsa and all but 1 tablespoon of the reserved bacon (crumbled).
Transfer the dip to a chafing dish, fondue pot or other shallow, heated serving dish. Sprinkle with reserved bacon.
Serve warm with vegetable dippers, such as jicama and broccoli stems, tortilla chips and crackers.
FROM PACE'S THICK & CHUNKY SALSA From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .