Cheesy Spinach Dip

I’ve mentioned this previously. It’s awesome, and so easy!!

Ingredients:

1 10-oz block of frozen chopped spinach
1 2-cup (8 oz.) bag of shredded cheese — whatever you prefer, though cheddar or cheddar/mozzarella works well
1 8-oz. package of cream cheese
1 small onion, chopped
1 medium tomato, chopped (optional but strongly recommended)
Stuff to dip with – tortilla chips, pita chips, crusty bread, melba toast all work well (My favorite is to get a skinny baguette and slice it up but since I’m lazy I usually do baked tortilla chips.)

Defrost the spinach, either by letting it sit on the counter for a few hours or by nuking it on low power in the microwave for a bit. Squeeze out the excess water. Dump the first five ingredients in a really big microwaveable bowl, and stir to combine. It’s not necessary to get it all uniform, just integrate stuff a bit. Microwave on high for 3-4 minutes, take out and stir some more – it should be much easier to get things more mixed together. Now back into the microwave, and nuke it for a couple more minutes, and stir again. Repeat until everything is melty and gooey and mixed together well. It shouldn’t take too many iterations unless your microwave sucks ass.

This tastes even better the next day as the onion flavor matures, you can make it ahead of time and just reheat when you need it. It also keeps up to a week in the refrigerator, just reheat as needed.

You can put it together even more easily by using a small can of diced tomatoes (drained) and some onion powder (1 tbsp), or about a cup of salsa (drained a bit) in lieu of the chopped tomato & onion.

I’ve also made it using fat-free cream cheese and low-fat cheddar cheese and it’s nearly as good as the full-fat stuff. No matter how you make it, you get a lot of veggies in it, so don’t feel too bad when you’ve found you’ve inhaled half of the bowl all by yourself.

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