I am an appetizer kind of girl. When we go out to eat, I would be satisfied with three or four different kinds of appetizers so I could dip and gorge myself to my heart’s delight. My top favorites? Fried mushrooms, spinach dip, chips & salsa, cheesy dip with french fries, and mozzarella sticks.
This recipe combines two of my favorites into one combination- my salsa dip and my spinach dip. The cream cheese adds a creamy consistency to the dip and the cheese adds the cheesiness that I can’t resist.
The recipe originally stated to just microwave it until it is hot, but I prefer my dip baked in the oven so I am including the directions for that too. I doubled this recipe for a party and doubled the cooking time (40-45 minutes) and it still was absolute perfection. I do love reheating it though for a great little afternoon snack in the microwave with a stack of tortilla chips.
Serve this with your favorite dipper. I love a sturdy bagel chip, tortilla chips, or even fresh cut veggies. Keep the dish light with fat-free cream cheese and low-fat cheeses and you still get the dipping extravaganza without the guilt!
Spunky Spinach Dip (courtesy of Gooseberry Patch Cookbook)
2 cups salsa (approximately one standard size jar)
2 cups Monterey Jack cheese
8 oz low-fat or fat-free cream cheese, softened and cubed
10 oz frozen chopped spinach (thawed and drained)
Mix ingredients together in a mixing bowl. Stir well. Place in a microwave-safe bowl and heat until cooked through. If baking, cook at 350 for 20-25 minutes (double your cooking time for a double batch) in an oven-safe bowl (covered). Serve with your favorite dipper!