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 jalapeños, 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!
Queso
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.
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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