Gooey Mexican Dip
Enough to fill a large skillet or one large 9 x 13″ baking dish
I owe the ingenious simplicity of this dish to my college roommate, Jillian, who ensured that it was on the table at every festive gathering and, as a result, helped me fully accomplish my Freshman 15 by Junior year. Read the original post here.
1 package shredded cheese – Mexican fiesta blend or Monterey Jack
8 oz cream cheese
1 package frozen spinach, defrosted and drained of all liquids
½ cup half and half
1 jar of medium-spiced salsa
1 teaspoon chili powder (optional)
Preheat oven to 250°F.
In a large bowl (or in the skillet itself), combine all ingredients. Whisk together until fully incorporated, eliminating any large chunks of spinach or cream cheese.
Pour mixture into a large oven-safe skillet or baking dish and bake for 20 minutes until the cheese is fully melted and the top has begun to harden. For the last 5-10 minutes, increase the temperature to 400°F to create a slight crust.
Serve with tortilla chips. If, as in this case, the occasion calls for it, make them blue.