Sunday, January 22, 2012

Queso Blanco Spinach and Artichoke Dip

1 lb. (16 oz) Queso Blanco Velveeta, cut into 1/2" cubes
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
1 can (14 oz) artichoke hearts, drained and chopped
1/4 tsp. onion powder
1/4 tsp. garlic powder

Combine ingredients in microwaveable bowl.  Microwave on high for 3 minutes, then stir.  Continue to microwave for 2 additional minutes or until Velveeta is completely melted and mixture is well blended. 
Serve with assorted cut fresh veggies, crackers, or tortilla chps.  Refrigerate any leftovers.

Makes 32 servings, 2 Tbsp. each. 

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