Super spinach dip
3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 10 | ounces | Pkg. frozen chopped spinach; thawed and squeezed almost dry |
| 8 | ounces | Pkg. cream cheese; cubed |
| ⅓ | cup | Pace picante sauce |
| ¼ | cup | Green onions with tops; chopped |
| ¼ | teaspoon | Ground cumin |
| 1 | medium | Tomato; seeded and chopped |
| 4 | Crisply cooked bacon slices; crumbled | |
| ½ | cup | Monterey jack cheese OR |
| Cheddar cheese; shredded (about 2 oz) | ||
Directions
Combine spinach, cream cheese, picante sauce, green onions and cumin in saucepan; cook over low heat until cheese is melted and mixture is hot. Stir in tomato and bacon; heat through. Transfer to heated shallow serving dish, chafing dish or fondue pot. Sprinkle with cheese. Serve with crackers or chips. Makes about 3 cups. Source: Favorite Recipes, Pace Picante Sauce, A Treasury of Tex-Mex Cooking.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...