Want an appetizer that will have your guests raging for more? Try this hot spinach salsa and queso dip to put a little zing into your appetizer needs. The heat can be controlled by what type of salsa you get. Below, you’ll see that a medium spicy salsa was used, and it is tempered somewhat by the cheeses, so no need to fear. It gives just the right amount of heat. If that is still too much, try a simple mild salsa.
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 3/4 full jar of a 16 ounce jar)
A handful of chopped cilantro (optional-but good)
Now there’s 3 ways to make this:
1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients.
2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through–continuing to stir to mix all ingredients.
3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). 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!
Serve warm with salty tortilla or pita chips. A good starter to hold over even the hungriest guests!
Have any more easy appetizer dishes? Let us know.