easy carry in dish

Today we had a carry in after parent/teacher conferences.  I had to come up with something quick and easy to make because I didn’t have much time by the time I left school at 8:00 p.m. the night before, traveled to the grocery store … then return to school the next morning at 8:00 a.m.  I put all of the following ingredients in the crock pot before leaving home, then plugged it in at school, stirring occasionally.  Presto…it was ready to take to the carry-in.  It was good stuff! 

Cheesy Spinach and Bacon Dip
Ingredients

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, cooked, crumbled


Directions

  • Microwave all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
  • Serve with crackers and/or raw vegetables. 

MY NOTES…
I made this in the crock pot. 
Best if you keep dip warm while serving.
SOURCE:  www.foodnetwork.com






Speak Your Mind

*

CommentLuv badge