s desired for your dip. Fill with Queso Dip (recipe below). Make stitching by
ntact. Mix potato flesh with spinach artichoke dip in a bowl; spoon
an, then fold in dry spinach and artichoke hearts.
-Fold
Thaw spinach briefly- just enough to break it up into small pieces.
(If your spinach has already thawed or is almost thawed, drain off any liquid).
Melt cheese in a large oval microwaveable dish according to package directions, about 5 minutes or so, stirring as needed.
Add chopped spinach and the can of tomatoes with chilies and stir well.
Pop back into the microwave and cook, stirring occasionally, until everything has blended together and is heated through, maybe another 5-10 minutes.
Heat the oil in a large skillet over medium heat. Add the onions and jalapeno with a small pinch of salt. Saute for about 6 minutes, until soft and fragrant. Add the cheeses and milk, stirring constantly until cheeses are melted.
Add the canned tomatoes, spinach and cilantro, and stir well to combine.
Transfer to a serving dish and serve with tortilla chips.
Reheat in the microwave or serve in a small slow cooker to keep warm for a longer period of time.
Enjoy!
eat.
Spread salsa con queso dip over crust to within 1
e made Spinach & Artichoke Dip before, you will notice that this recipe is
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.
egrees C).
Combine spinach artichoke dip and ricotta cheese in a
arge bowl, whisk together the spinach artichoke dip, eggs, the cooled milk
Steam Lobster in old bay water 5 to 7 minutes. Remove, cool. Remove meat from shells. Slice and set aside.
Saute lobster Shells, shallots and garlic in olive oil and butter.
Deglaze with white wine. Remove shells.
Add spinach and water chestnuts.
Pour in Queso and Salsa.
Add lemon juice, salt and pepper to taste.
Fold in crab.
Simmer for 5 minutes.
Garnish with lobster meat. Serve warm.
Serve with corn chips and baked pita bread triangles.
op with queso dip.
Note: Up to this point, the recipe can
oftened cream cheese, the white queso dip and 1 1/2 cups
Thaw spinach and drain very well!
Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes.
Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.
Boil the noodles until they are tender, drain & put into a large serving bowl along with the cooked chicken.
Heat the queso dip, tomato sauce, & black beans in a sauce pan. Pour over the noodles once hot.
Top with the diced tomatoes & serve hot.
Heat a double boiler over medium heat. Once the water is boiling, add half-and-half, cumin, garlic salt, white American cheese pieces, shredded Monterey Jack cheese, chopped green chiles, and diced tomatoes with green chile peppers, respectively, to the bowl of the double boiler; cook, stirring often, until the cheeses are melted and the mixture is smooth, about 15 minutes.
Stir spinach into melted cheese mixture; heat until the spinach wilts, 5 to 10 minutes.
Dice up cream cheese and Monterey Jack cheese.
Put diced cheese and mayonnaise in pot and heat on low until creamy.
Cut tomato in quarters and hollow out.
(Dice up only the shell). Thaw out spinach or broccoli.
Fold your tomato and spinach/broccoli into the cheese mixture.
Serve warm with chips. Also good on potatoes.
Preheat oven to 400 degrees.
In a medium bowl, add all the above ingredients and mix well.
Pour into a shallow ovenproof baking dish, bake mixture for 20 minutes or until bubbly.
1 to 3 minutes. Place queso dip in a microwave-safe bowl