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VELVEETA Queso Blanco Spinach & Artichoke Dip


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Rate this recipe 4.1/5 (58 Votes)


  • 1 lb. (16 oz.) Queso Blanco VELVEETA®, cut into 1/2-inch cubes
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder



Step 1

COMBINE ingredients in microwaveable bowl.

MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Keeping it Safe

Hot dips should be discarded after sitting at room temperature for 2 hours or longer.

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