Cheesy Spinach and Bacon Dip

Cheesy Spinach and Bacon Dip
Serves: 32 servings
Prep time:
Cook time:
Total time:
A wonderful dip made with Velveeta cheese, spinach, and bacon. A great spinach and bacon dip for a football party, or a potluck with friends and relatives.
  • 1 lb. Velveeta Pasteurized Prepared Cheese Product
  • 1 pkg. (10 oz.) frozen spinach
  • 4 oz. (1/2 of 8 oz. pkg.) Philadelphia cream cheese
  • 1 can (10 oz) RO*TEL diced tomatoes & Green Chilies
  • 8 slices bacon
  1. Cut Velveeta Cheese into ½ -inch cubes.
  2. Place in large microwaveable bowl.
  3. Add frozen spinach (thawed and drained), Philadelphia cream cheese (cut up), RO*TEL diced tomatoes & Green Chilies (undrained), bacon, crisply cooked, drained and crumbly.
  4. Microwave on high 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.
  5. Serve hot with tortilla chips or assorted cut-up vegetables. 4 cups or 32 servings, 2 Tbsp.each

Cheesy Spinach and Bacon Dip

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.

No comments yet.

Leave a Reply

Rate this recipe: