Cheesy Spinach and Bacon Dip

  • 1 lb. Velveeta Pasteurized Prepared Cheese Product
  • 1 pkg. (10oz.) frozen spinach
  • 4 oz. (1/2 of 8-oz.pkg.) Philadelphia cream cheese
  • 1 can (10oz) RO*TEL diced tomatoes & Green Chilies
  • 8 slices bacon

Directions:

Cut Velveeta Pasteurized Prepared Cheese Product into 1/2 -inch cubes; place in large microwaveable bowl. Add frozen spinach (thawed and drained), Philadelphia cream cheese (cut up), RO*TEL diced tomatoes & Green Chilies (undrained), bacon, crisply cooked, drained and crumbly.

Microwave on high 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.Serve hot with tortilla chips or assorted cut-up vegetables. 4 cups or 32 servings, 2 Tbsp.each.

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

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