Hot Spinach Dip Recipe

* 2 (10 oz.) pkgs. frozen chopped spinach
* 1 lg. jar jalapeno Cheez Whiz
* 1 can cream of mushroom soup
* 1 (3 oz.) pkg. cream cheese
* 2 tbsp. dried minced onion

Thaw spinach completely. Drain, and squeeze as much moisture as possible from spinach. Combine all ingredients in the slow cooker/Crock Pot and cook on low about 2 hours, until hot (stir a few times to blend well). Keep warm in Crock Pot or chafing dish. Serve with corn chips or crackers.

Spinach and Artichoke Dip

* 2 bags (1 lb. each) fresh spinach
* 1/8 lb. butter − not margarine
* 1 tsp. minced fresh garlic
* 2 tbls. minced onions
* 1/4 cup flour
* 1 pint heavy cream (whipping cream)
* 2 teas. fresh squeezed lemon juice
* 1/2 tsp. Tabasco sauce (to taste)
* 1/2 tsp. salt
* 2/3 cup fresh grated Parmesan cheese
* 1/3 cup sour cream
* 1/2 cup grated Monterey Jack cheese artichoke hearts, coarsely diced

Steam spinach − strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside. In heavy saucepan, melt butter. Add garlic and onions and saute about 3−5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon jiuce, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and Jack cheese. Stir until cheese is melted. Serve immediately, or portion and microwave to order. Serve with salsa, sour cream and tortilla chips for dipping.

Hot Crab Dip

* 1 (8 ounce) package cream cheese, softened
* 1/2 cup sour cream
* 2 tablespoons mayonnaise
* 1 tablespoon lemon juice
* 1 1/4 teaspoons Worcestershire sauce
* 1/2 teaspoon dry mustard
* 1 pinch garlic salt
* 1 tablespoon milk
* 1/4 cup cheddar cheese, grated
* 1/2 lb. crabmeat paprika

Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture. Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers. Hot Crab Dip 16

Crockpot Cheese Dip Recipe

* 2 lb. Velveeta cheese
* 2 cans Rotel tomatoes and chilies
* 1 can cream of mushroom soup
* 1 sm. jar picante sauce
* 1 tsp. garlic powder
* Dash of Worcestershire
* 1 lb. premium ground beef
* 1 med. onion, chopped
* 1 lb. sausage

Mix all of the liquids and cheese together in a Crock Pot set on low
until the cheese melts. While this is cooking, brown meats and
chopped onion. Drain grease off of meats and add spices, then add to
Crock Pot and stir. Cook on low 2 to 4 hours, keep on low to serve with
chips and crackers.