Saturday, February 11, 2012

Mexican Spinach Dip and Queso

I had the pleasure of attending an Emmaus meeting in Austin, Texas on Thursday night. After the meeting and worship, we were treated to refreshments. As I made my way to a table of chip and dip, a lady standing behind a crock pot asked me if I would like spinach dip. I told her that I would love some. She dipped it out of her crockpot onto my plate. It was the best that I had ever had! I shared with her that I would love the recipe, and she was gracious enough to email it to me. Now, I would like to share it with you. Enjoy!

Mexican Spinach Dip
1 10 oz pkg. frozen chopped spinach, thawed, drained
1 8 oz pkg. cream cheese, room temperature
½  white onion, chopped
1/8 to ¼ cup fresh or canned jalapeƱos, seeded, chopped
2 cans Ro-Tel tomatoes (1 drained, 1 undrained)
12 ozs. Mexican cheese blend
1/3 cup sour cream
¼ teaspoon cumin or to taste
½ teaspoon chili powder or to taste

Preheat oven to 350 degrees.  Combine all ingredients in a large bowl.
Turn into a baking or casserole dish.  Bake 30 minutes or until hot and
bubbly.  Serve with corn chips or tortilla chips.

Here is a recipe that I got from a friend after tasting Queso at a Christmas Party for the Senior High Youth at my church. I have made this many times, especially during football games that I watched on TV. It is delicious!


1 pound of hamburger meat
2 cans of Ro-Tel Tomatoes
1 pound of Velveta

Brown hamburger meat and drain. Combine with one pound of Velveeta and 2 cans of Ro-Tel. Put on Medium heat. (Warm enough to melt the cheese). Stir regularly while heating. Keep on low heat, stirring regularly when serving on Tortilla  Chips or Fritos.


Thankfulness Challenge and Joy Dare:

Today, I am Thankful for:

48. Babies with healthy lungs.
49. Beautifully decorated tables for Valentine's Brunch.

copyright 2012 by Kathy Robbins

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