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Thread: Espinaca Con Queso

  1. #1
    Julie Bove Guest

    Default Espinaca Con Queso

    This was one of my favorite dips although now that I can't eat cheese, I
    don't make it unless somebody asks me to. Not sure how well it would work
    with rice cheese, but one day I might try it.

    This is also one of those things where I just throw stuff in and don't
    measure it.

    Start with some cheese. I use half cream cheese and half Velveeta but you
    can use either or, or even change the proportions. Melt slowly over low
    heat. Then add some salsa to thin it down. At this point I will also add
    whatever I have in the house that I might want to use up. Chopped fresh
    tomatoes, sliced green onion, cilantro and of course some hot peppers. I'll
    add a lot if making it for the males in my family because they love heat.
    Once this is heated through, add your spinach. You can use frozen that has
    been thawed and drained and squeezed out, but I usually use fresh. Wash it
    well and make sure to dry it well. If you have baby leaves you can add as
    is. If they are larger, you'll want to remove the stems and chop it up a
    bit. I add lots of spinach to this. I just keep adding until I think I
    can't add any more. This is a dip so you don't want to add to much but you
    do want it to be bursting with spinach. The spinach cooks very quickly so
    only cook and stir for maybe a minute or two more. This can also be done in
    a crockpot.

    Traditionally this would be served with tortilla chips but it's just as good
    with raw veggies. I like bell peppers that have been cut into large chunks.



  2. #2
    bigwheel Guest

    Default Re: Espinaca Con Queso


    Thanks Juile. Been dipping into stuff like that for many moons. Even
    back to when it was required to be made with Rotels..thats a while ago.
    Never did think of adding spinach. Got to be a good touch. I tole the
    Warden about it and she thinks is a good idea too. That makes it
    unanimous to try it like that next time.

    'Julie Bove[_2_ Wrote:
    > ;1816156']This was one of my favorite dips although now that I can't eat
    > cheese, I
    > don't make it unless somebody asks me to. Not sure how well it would
    > work
    > with rice cheese, but one day I might try it.
    >
    > This is also one of those things where I just throw stuff in and don't
    > measure it.
    >
    > Start with some cheese. I use half cream cheese and half Velveeta but
    > you
    > can use either or, or even change the proportions. Melt slowly over low
    >
    > heat. Then add some salsa to thin it down. At this point I will also
    > add
    > whatever I have in the house that I might want to use up. Chopped fresh
    >
    > tomatoes, sliced green onion, cilantro and of course some hot peppers.
    > I'll
    > add a lot if making it for the males in my family because they love
    > heat.
    > Once this is heated through, add your spinach. You can use frozen that
    > has
    > been thawed and drained and squeezed out, but I usually use fresh. Wash
    > it
    > well and make sure to dry it well. If you have baby leaves you can add
    > as
    > is. If they are larger, you'll want to remove the stems and chop it up
    > a
    > bit. I add lots of spinach to this. I just keep adding until I think I
    >
    > can't add any more. This is a dip so you don't want to add to much but
    > you
    > do want it to be bursting with spinach. The spinach cooks very quickly
    > so
    > only cook and stir for maybe a minute or two more. This can also be
    > done in
    > a crockpot.
    >
    > Traditionally this would be served with tortilla chips but it's just as
    > good
    > with raw veggies. I like bell peppers that have been cut into large
    > chunks.





    --
    bigwheel

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