Hot dips are great for smaller parties (or dinner) or, if you're hosting a larger crowd, keep your hot dips in fondue crocks (you know, the little ones heated with votive candles).
An easy, favorite and traditional hot dip is queso - or, as I grew up calling it, Chuck's Cheese Sauce.
Combine in a sauce pan, 8oz velveeta cheese product (yum!) and 3-4 Tbsb evaporated milk.
Heat on low until melted - stir in 1/2 cup salsa. Pour into dish.
serve with (everything) tortilla chips.
 |
| Levi Brown label optional. |
Hot Artichoke and Spinach Dip
1 box frozen chopped spinach
12 oz bag of frozen artichoke hearts (or 1 14oz can, drained)
1 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon microplaned (or really really really finely chopped) garlic
Thaw the spinach, in a strainer - squeeze to get out as much liquid as possible.
Thaw artichokes, chop roughly.
Pre-heat oven to 350F.
mix all ingredients together and spread into a shallow casserole dish.
Bake for 15-20 minutes.
Serve with bread toasts and/or corn chips.
No comments:
Post a Comment