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    You are in: Home / Recipes / Barb's Spinach Queso Dip Recipe
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    Barb's Spinach Queso Dip

    Barb's Spinach Queso Dip. Photo by HeatherFeather

    1/1 Photo of Barb's Spinach Queso Dip

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    HeatherFeather's Note:

    Barb always serves this easy dip whenever we come over to visit. It is great and disappears quickly. She uses Mexican flavor Velveeta and regular canned chopped tomatoes, but I can't find Mexican Velveeta where I live currently. Here is my adaptation of her recipe, using tomatoes with chilies. This is not very spicy, but it does have a little kick from the chilies. If you like it even hotter, stir in some additional chilies. Cook time will vary greatly for different microwaves, so be careful to check & stir often the first time you make this to get the timing right. You can also use salsa in place of the tomatoes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thaw spinach briefly- just enough to break it up into small pieces.
    2. 2
      (If your spinach has already thawed or is almost thawed, drain off any liquid).
    3. 3
      Melt cheese in a large oval microwaveable dish according to package directions, about 5 minutes or so, stirring as needed.
    4. 4
      Add chopped spinach and the can of tomatoes with chilies and stir well.
    5. 5
      Pop back into the microwave and cook, stirring occasionally, until everything has blended together and is heated through, maybe another 5-10 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Barb's Spinach Queso Dip

    Serving Size: 1 (144 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 188.6
     
    Calories from Fat 113
    60%
    Total Fat 12.6 g
    19%
    Saturated Fat 8.1 g
    40%
    Cholesterol 44.8 mg
    14%
    Sodium 1078.8 mg
    44%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 4.8 g
    19%
    Protein 10.8 g
    21%

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