| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dip |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) frozen chopped spinach thawed; squeezed almost dry |
| 4 |
sl |
Bacon; diced |
| 1 |
md |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Chunky tomato salsa; divided use |
| 1 |
pk |
(8-oz) cream cheese; cubed |
| 3/4 |
ts |
Ground cumin |
INSTRUCTIONS
Finely chop spinach by snipping through it with kitchen shears.
Cook bacon in 10-inch skillet until crisp. Remove and reserve bacon; pour
off all but 1 tablespoon drippings. Cook onion and garlic in reserved
drippings until tender, about 4 minutes, stirring occasionally.
Stir in 3/4 cup of the salsa, the spinach, cream cheese and cumin. Cook
the spinach mixture over medium heat until cheese is melted and dip is
heated through, stirring frequently. Remove from heat; stir in remaining
1/4 cup salsa and all but 1 tablespoon of the reserved bacon (crumbled).
Transfer the dip to a chafing dish, fondue pot or other shallow, heated
serving dish. Sprinkle with reserved bacon.
Serve warm with vegetable dippers, such as jicama and broccoli stems,
tortilla chips and crackers.
FROM PACE'S THICK & CHUNKY SALSA
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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