Seeing as how I'm in the middle of the great change (see previous post), and how I'm not exactly a rockstar at it, I made a batch of this:
Do you like Jose Peppers? I do.
Do you like their espinaca cheese dip? I do.
Have you ever fed it to your kids for supper three nights in a row? I have.
Its hard to take a flattering picture of cheese dip. Similar to my thighs. But I'm telling you....this stuff is beautiful and tasty and BOTH big kids THANKED ME all three meals in a row for making "such a delicious supper mom".
Let's not get into how balanced those meals were, because hey, I fed them gummy vitamins too, which we all know covers a multitude of sins. Let's just get right down to how you can make it too...
Espinaca
1 32 oz. block of queso blanco velveeta cheese - cubed
8 oz. Neufchatel cheese (or cream cheese) - cubed
1 can of mild rotel
2 big handfuls of spinach - chopped (I use it from the garden, but I think HALF of a container of frozen, thawed would work great)
1/2 c. onion
2 tsp. chicken bullion paste (or 2 cubes or 2 tsp. crumbles)
1/4 c. milk (more if needed to make it the consistency you want)
2 jalapeno peppers, seeded and chopped (I only do this for grown-ups - not for the kiddos)
Combine all the ingredients and let them simmer in the crock pot for about 4 hours, stirring occasionally.
It may seem strange, but trust me on this...THE BEST combo is espinaca over tortilla chips, covered with black beans, sliced olives, and diced fresh tomatoes.
Buzz and Eva liked it so much they treated me to a drum concert, which I was able to withstand only because I was in a cheese coma on the couch. Win-win for all!