Wednesday, October 21, 2015

Queso Spinach Dip



Queso Spinach Dip... My sister-in-law made this dip on the 4th of July and it was so yummy! I have tweaked it a bit to make it my own, and now I make it all the time. This week I am making it to take to work for food day. Here's how I make it:

Ingredients 

1 block Velveeta (2lb.)
1- 8 oz. block cream cheese
1/2 cup milk (add more or less depending how thick you like your dip)
1- 16 oz. jar salsa, choose the brand and heat level that you like 
1- 10 oz. box frozen chopped spinach (If I can't find a 10 oz. box, I have bought the 1 lb. bag before and just used about half. A few more or less oz. of spinach won't make or break your dip.)

Start by cutting your Velveeta into chunks and put them in the Crock Pot. Do the same for your cream cheese. Dump your salsa and milk on top of your chunked cheeses. Take the paper wrapping off of your frozen spinach, but leave it in the cardboard box. Place the box of spinach on a plate and microwave for 2 minutes. Flip the box over and microwave for 2 more minutes. Next you need to drain your spinach. To do so, take the box out of the microwave and squeeze it over a sink to get all of the excess water out. (You may need to wait a minute or 2 to do this if your box is hot like mine normally is.) Once your spinach is drained, add it to your Crock Pot. Let your mixture cook on low for about an hour, stirring occasionally. After an hour, mix ingredients thoroughly and turn your heat setting to warm. If you leave your dip in the Crock Pot for several hours, it may thicken up. Add milk as needed to get to your preferred consistency. Serve with tortilla chips and enjoy!