Spinach Con Queso, RRR III, p. 16.
Here in Baton Rouge, we just LOVE hot spinach dip! There are many variations on restaurant menus throughout the city. Some are served with warm tortilla chips, some with buttered toast points, and yet others may be accompanied by fried bowtie pasta.
From River Road Recipes III (page 16), this is River Road Recipes own version of hot spinach dip called Spinach Con Queso. It is a delightful, fresh version that is sure to please. This recipe makes 2 cups or 16 servings. Using the light version of the Velveeta cheese and low fat ricotta, it is only 56 calories a serving. It is versitale dish. You can choose from a variety of different crackers, chips, pita chips, bagel bites, etc to use and they would all work well. Depending on your choices, you can keep the dish gluten free, low fat, and/or vegetarian.
- One 10-ounce package frozen chopped spinach, thawed
- 8 ounces low fat ricotta cheese
- 3 tablespoons milk, divided
- 1/4 teaspoon paprika
- 1/2 pound light Velveeta, cubed
- 1 small onion, chopped
- 1/3 cup diced jalapeno peppers
- 1 medium tomato, peeled, seeded, and chopped
Place spinach in a large strainer. With back of spoon, press out as much liquid as possible. Place ricotta cheese in a food processor, gradually add 2 tablespoons of milk blending until very smooth. Blend in paprika. Combine Velveeta, remaining milk, and onion. Heat until cheese is melted, stirring occasionally (can microwave this step). Add ricotta cheese mixture to the cheese and heat. Stir in spinach, jalapeno peppers and tomato.
Serve warm with tortilla chips or home toasted tortilla wedges. Can also be served with Bagel Chips recipe on page 258 RRR III.
Yields 2 cups, 16 servings