cheese, bacon, and spinach dip

You can find some amazingly good recipes on product labels (and also some really bad ones). This one I found on a VelveetaŽ box. I tried it because it appeared to be an extension of a cheese dip that I have been making since the mid-1950s†. It is somewhat more elaborate than its predecessor and equally delicious.

  • 1 10 oz package frozen spinach, thawed, cooked, drained, and pressed lightly to remove excess moisture
  • 1 lb VelveetaŽ prepared cheese product, in 1” cubes
  • 4 oz Philadelphia cream cheese, cut up
  • 1 (10-oz) can RO*TELŽ diced tomatoes and green chiles, undrained
  • 8 rashers low salt bacon, crisply cooked and crumbled
  • 1 package corn chips or tortillas

Place bacon strips on a paper towel, cover with another paper towel, and insert the assembly between a folded section of newspapers of sufficient thickness to absorb the rendered fat. Microwave on high about one minute per slice (depending on your unit) until the bacon is crisp, but not overcooked. Remove, cool, and crumble the rashers.

Combine all ingredients in a Mexican olla, chafing dish, or microwavable bowl. Heat in the manner appropriate to the containing dish until the cheese is completely melted, stirring as the process progresses until the mixture is well blended.

Serve with corn tortilla chips, preferably those of the scoop-shaped variety. Cauliflower flat bread † is a good lower G. I. substitute.

Makes 4 cups, or 64 one-oz servings.

famous chile con queso dip

I first had this at the Tillinghast ranch during a visit back to Elida, NM while I was in college (mid-1950s). The above title and this recipe are on the RO*TEL® can. Back then we would fix it as the evening meal—and two of us would eat the whole thing! I still make it whenever giving or invited to a party with a Southwestern theme.
  • 1 lb VelveetaŽ prepared cheese product, in 1” cubes
  • 1 (10-oz) can RO*TELŽ diced tomatoes and green chiles, undrained
  • 1 package corn chips or tortillas

Combine all ingredients in a Mexican olla, chafing dish, or microwavable bowl. Heat in the manner appropriate to the containing dish until the cheese is completely melted, stirring as the process progresses until the mixture is well blended.

Serve with corn tortilla chips, preferably those of the scoop-shaped variety.

Makes 2½ cups.

chile con queso y refritos dip ♯

A somewhat less famous, and perhaps infamous if overly ingested, appetizer can be made as a simple extension of the Famous Chile con Queso Dip recipe. It also makes an excellent side dish or additive to the filling for burritos or fajitas.

  • 1 recipe, Famous Chile con Queso Dip†
  • 1 can fat-free (and lo-salt, if you can find it) refried beans

Assemble the ingredients of the Famous con Queso Dip as per its given recipe, add the refried beans, and proceed to melt the cheese in the most convenient way. Whip in the refried beans until the mixture is smooth. Serve in the same manner. Since addition of the refritos extends the product amount, you may want put out more corn chips than needed for the single recipe.

Males about 4 to 5 cups.