Roxy
New member
Cheesy Spinach & Bacon Dip:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/4-inch cubes
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream cheese, cut up
1 can (10 oz.) Rotel Diced Tomatoes & Green Chilies, undrained
8 slices bacon, crisply cooked, drained and crumbled
Combine ingredients in microwavable bowl.
Microwave on high 5 minutes or until Velveeta is completely melted and mixture is well-blended, stirring after 3 minutes.
**I prefer to bake it.
Crockpot Cheese Dip
2 lb block of Velveeta or Borden processed cheese, cut in cubes
1 lb cooked ground beef
1 lb cooked breakfast sausage
1 can of nacho cheese soup
1 large can of chopped green chilies
Melt the cheese in crock pot, add the rest and stir together well.
**If too thick...add some milk until it is a consistency that you like.
Spinach Dip:
10 ozs. pkg. frozen chopped spinach, thawed & drained
16 oz.s sour cream
1 cup mayonnaise
1 pkg Knorr Vegetable Soup, Dip & Recipe Mix
8 ozs. water chestnuts, drained & chopped (optional)
3 green onions, chopped
8 oz. shredded Swiss cheese
A couple shakes of Franks Hot Sauce
In a medium bowl, stir spinach, sour cream, mayo, soup mix, water chestnuts and green onions till well mixed. Cover and chill 2 hours to blend flavors. Stir well. If desired, spoon into round bread bowl. Serve with cut up veggies or chips.
Spinach Dip:
1 -14oz. can artichoke hearts, drained and chopped
1/2 package frozen chopped spinach, thawed and drained
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 teaspoon minced garlic
Preheat oven to 375 degrees F
-Mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
Bake until heated through and bubbly, about 25 minutes.
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/4-inch cubes
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream cheese, cut up
1 can (10 oz.) Rotel Diced Tomatoes & Green Chilies, undrained
8 slices bacon, crisply cooked, drained and crumbled
Combine ingredients in microwavable bowl.
Microwave on high 5 minutes or until Velveeta is completely melted and mixture is well-blended, stirring after 3 minutes.
**I prefer to bake it.
Crockpot Cheese Dip
2 lb block of Velveeta or Borden processed cheese, cut in cubes
1 lb cooked ground beef
1 lb cooked breakfast sausage
1 can of nacho cheese soup
1 large can of chopped green chilies
Melt the cheese in crock pot, add the rest and stir together well.
**If too thick...add some milk until it is a consistency that you like.
Spinach Dip:
10 ozs. pkg. frozen chopped spinach, thawed & drained
16 oz.s sour cream
1 cup mayonnaise
1 pkg Knorr Vegetable Soup, Dip & Recipe Mix
8 ozs. water chestnuts, drained & chopped (optional)
3 green onions, chopped
8 oz. shredded Swiss cheese
A couple shakes of Franks Hot Sauce
In a medium bowl, stir spinach, sour cream, mayo, soup mix, water chestnuts and green onions till well mixed. Cover and chill 2 hours to blend flavors. Stir well. If desired, spoon into round bread bowl. Serve with cut up veggies or chips.
Spinach Dip:
1 -14oz. can artichoke hearts, drained and chopped
1/2 package frozen chopped spinach, thawed and drained
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 teaspoon minced garlic
Preheat oven to 375 degrees F
-Mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
Bake until heated through and bubbly, about 25 minutes.
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