Review by Lyndee:
10
ounces frozen chopped spinach, thawed and drained
1
lb Velveeta cheese (2% fat--this is the reduced fat version)
8
ounces cream cheese (light)
1
jar salsa (I used 3/4 full jar of a 16 ounce jar)
A
handful of chopped cilantro (optional-but good)
1)
Cut the Velveeta and cream cheese into cubes and place all ingredients in an
oven safe dish and bake until the dip is heated through--continuing to stir to
mix all ingredients.
2)
OR, you can place all ingredients in a crockpot and heat until cheese has
melted (continuing to stir the mixture to combine ingredients). This particular
method is great if you can leave it on the low setting--then your dip will stay
warm for a while. But I bet it won't last!
3)
Serve warm with tortilla chips.
I
chose the crockpot option. It was easy enough to make but it’s a little expensive for a dip. Velveeta is $6 a box, $1 for cream cheese,
$1.75 for spinach, $3 for salsa, 99 cents for cilantro and $3 for a bag of
chips, so almost $15 for a dip. And it
wasn’t my favorite. It’s VERY
cheesy. I love cheese, it’s like my
favorite food group but this was really thick and all you could taste was the velveeta. Next time I would scale back the velveeta,
add another cream cheese and more salsa so it wasn’t so thick and gloppy.
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