Go Big Red Recipes For April 9

[Roxy]

Cheesy Spinach & Bacon Dip:

 

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/4-inch cubes

4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream cheese, cut up

1 can (10 oz.) Rotel Diced Tomatoes & Green Chilies, undrained

8 slices bacon, crisply cooked, drained and crumbled

 

Combine ingredients in microwavable bowl.

 

Microwave on high 5 minutes or until Velveeta is completely melted and mixture is well-blended, stirring after 3 minutes.

 

**I prefer to bake it.

 

Crockpot Cheese Dip

 

2 lb block of Velveeta or Borden processed cheese, cut in cubes

1 lb cooked ground beef

1 lb cooked breakfast sausage

1 can of nacho cheese soup

1 large can of chopped green chilies

 

Melt the cheese in crock pot, add the rest and stir together well.

 

**If too thick...add some milk until it is a consistency that you like.

 

 

Spinach Dip:

 

10 ozs. pkg. frozen chopped spinach, thawed & drained

16 oz.s sour cream

1 cup mayonnaise

1 pkg Knorr Vegetable Soup, Dip & Recipe Mix

8 ozs. water chestnuts, drained & chopped (optional)

3 green onions, chopped

8 oz. shredded Swiss cheese

A couple shakes of Franks Hot Sauce

 

In a medium bowl, stir spinach, sour cream, mayo, soup mix, water chestnuts and green onions till well mixed. Cover and chill 2 hours to blend flavors. Stir well. If desired, spoon into round bread bowl. Serve with cut up veggies or chips.

 

Spinach Dip:

 

1 -14oz. can artichoke hearts, drained and chopped

1/2 package frozen chopped spinach, thawed and drained

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup cream cheese

1/4 cup grated Romano cheese

1/4 teaspoon minced garlic

 

Preheat oven to 375 degrees F

 

-Mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.

 

Bake until heated through and bubbly, about 25 minutes.