Spinach Dip 10 oz. frozen spinach, thawed and drained (press with a paper towel) 8 oz. Monterrey Jack cheese, grated 8 oz. cream cheese, softened 1/4 cup purple onion, finely chopped 1/4 cup Parmesan cheese, shredded 1 can rotel cumin, to taste Mix all ingredients thoroughly together in a bowl. Bake in a 12x12 baking dish at 350* for 30 minutes or until bubbly in center. Serve with pita chips or baguettes.
Lighter Buffalo Chicken Dip 4 oz reduced fat cream cheese, softened 1 cup fat free sour cream 1/2 cup Franks hot sauce (or whatever hot sauce you like) 1/2 cup crumbled blue cheese 1 tsp white wine vinegar 2 cups (2 breasts) cooked shredded chicken Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm. Makes 5 1/2 cups.