Wednesday, February 9, 2011

Cheesy Spinach and Bacon Dip #8

I recently got this recipe in an e-mail and thought I'd seen it before.  I got out my cookbook scrapbook, which is what I call my binder that I cut out recipes from magazines and glue into.  I knew I recognized the picture.  I've had this recipe since I was in college.  It was in one of those small Kraft cookbooks that you find in the checkout line at the grocery store.  It's about time I tried it! :) 

The case:

  • pkg. (10 oz.) frozen chopped spinach, thawed, drained 
  • 1 lb.  (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 
  • 1 can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained 
  • 8 slices OSCAR MAYER Bacon, cooked, crumbled 
MICROWAVE ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

The ruling:
First, I forgot to take a picture of this until I had already sat down.  Don't judge a book by it's cover or food by the way it looks.  I loved this dip!  I made it in the crock pot instead and it turned out perfect!  I also used a full block of cream cheese simply because I didn't want to end up wasting the rest.