The baptism extravaganza continues! On Saturday, all our guests had arrived and we had everyone over for a large Mexican-themed dinner. By chance, I came across this cheese dip recipe just one week previous on an e-mail from Kraft Foods. I was super excited to see this in my inbox, especially since I had already planned to make a cheese dip, but hadn’t settled on a specific recipe.
Because I wanted to make thing a little easier (and because I really dislike frying bacon), I decided to take a shortcut and use precooked bacon bits instead of frying and crumbling the bacon. I also cut down the amount of cream cheese by one ounce, so I could buy the small package instead of cutting a large block in half and having leftovers in my refrigerator.
The cheese dip was delicious and got rave reviews from all. It was great with tortilla chips and also great as a topping on burritos, super nachos, and taco salads! Yum!
Spinach and Bacon Cheese Dip
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Cheese, cut into 1/2-inch cubes
3 oz. Philadelphia Cream Cheese, cubed
1 can (10 oz.) Diced Tomatoes & Green Chilies, drained
1 (4.5 oz.) package of Oscar Mayer Real Bacon Bits
Microwave ingredients in microwaveable bowl on high 5 min. or until cheese is completely melted and mixture is well blended, stirring after 3 min.
Transfer to a small crockpot to keep warm and serve with tortilla chips