Hot Spinach Salsa Queso Dip

Hot Spinach Salsa Queso Dip
Serves: 4-6
 

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 ¾ full jar of a 16 ounce jar)
  • A handful of chopped cilantro (optional-but good)

Instructions
  1. 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 (but check as crockpots vary). This particular method is great if you can leave it on the low setting–then your dip will stay warm for a while. But I bet it won’t last!
  2. Serve warm with tortilla chips. Heaven! Should make a small crowd very happy before dinner is served (like 4-6 people).