Queso

By ellenbalizabeth

Ingredients

• 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)

Details

Servings 1
Adapted from haystacksandchampagne.blogspot.com

Preparation

Step 1

If you have processed cheese laying around, you should definately make this.

The 'heat' (spice) can be controlled by what type of salsa you get--we used a medium spicy salsa and it was tempered somewhat by the creamy/mild cheeses. And it gave just the right amount of heat.

Now there's 3 ways to make this:

1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients.

2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients.

3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt
Should make a small crowd very happy before dinner is served (like 4-6 people).
My crockpot took a little less than an hour to melt all of the ingredients (double recipe) before I turned the heat to 'low'. But I have noticed that like ovens, the strength of heat differs from crockpot to crockpot. Hope that helps! (I'll try to update the post with my comments.)