Need some game day snacks? Try this hot spinach queso dip jazzed up with jalapenos, Rotel, and bacon. It’s pretty easy to throw together and people love it!
You can serve this in a hollowed out bread bowl with the bread chunks as dippers. The bread bowl is great to eat when the dip is gone! This queso is also great on baked potatoes, shredded beef sandwiches, or omelets. Try it poured over meat loaf or meatball sandwiches. I really want to try this on pasta with cooked chicken pieces! Just generally yummy.
Put all ingredients in a slow cooker. The dip will be ready in about an hour and can be kept warm on the lowest setting of the slow cooker. You can also put this in the oven at 350 degrees for about 30 minutes until hot and bubbly.
Jalapeno Bacon Spinach Queso (Serves 8-10 people)
Put everything in a slow cooker and mix well:
2 1-pound loaves of Velveeta cheese (cut in 1-inch square cubes)
2 10-ounce packages of frozen spinach, thawed, drained, and squeezed as dry as possible
4-6 strips of bacon, fried crisp, drained, and crumbled
2 diced green chili peppers (include seeds for their heat)
1/2 cup chopped cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon cumin
2 teaspoons chili powder
16 ounces of cream cheese (can be light cream cheese)
2 cans of Rotel chopped tomatoes
Cook for 45 minutes to an hour on high until all the Velveeta is melted. Be sure to stir the mixture about every 15 minutes during that time. Turn the heat down to the lowest setting after the cheese is melted.
You can leave it in the slow cooker to serve as that keeps the dip hot. Serve with tortilla chips or chunks of good bread. Mmmm . . . football. Enjoy!
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