This morning I sat in the middle of the bed with my morning coffee and ten of my favorite cookbooks. I was searching for new ideas for our tailgate party tomorrow. This is the first home game for the Mississippi State University, and the tailgate is second only to the final score in importance to Bulldog fans.
The answer came in less than two hours. The mailman brought me my fall issue of “Food & Family” which delivered the goods. I’ve told you about this magazine before and if you didn’t subscribe, I remind you now. It’s free and all you have to do is sign up at www.kraftfoods.com/share.
This is a beautiful magazine published by Kraft Foods, and I never fail to find three or four recipes that become “keepers” in my kitchen. Here’s the one I’m making for tomorrow:
Cheesy spinach and bacon dip
What could be easier?
Makes 4 cups.
1 pkg. frozen chopped spinach thawed, drained
1 lb. (16 ounces) Velveeta Cheese cut into 1/2 inch cubes
4 ounces Cream cheese cubed
1 can Rotel Diced Tomatoes &Green Chilies,k undrained
8 slices bacon, crisply cooked and crumbled.
Combine ingredients in microwaveable bowl. Microwave on high for five minutes or until Velveeta is completely melted and mixture is well blended, sitrring after three minutes. Serve with tortilla chips and cup-up vegetables. You may also substitute 2% reduced fat Velveeta and reduced fat cream cheese.