Recipe: Spinach and Cheese Dip

Hello!

I may not say this often, but do I have a recipe for you.  This is one I would actually swear by!  That's a bold statement, isn't it?  This recipe turned out very good, so I feel compelled to share it with you all.  It is great to have at home to binge on while watching a marathon of your favorite show or to take to a party.  The most important part of this recipe - it is easy to make.  You all know I can't cook, for corn's sake it's the name of this blog, so you know if I'm saying it is easy, then rest assured it is easy.   

If anyone knows me well, they know I love spinach (especially in a dip form) and cheese.  Oh, the glory and splendor of cheese!  Beautiful, wonderful, cheese!  After a recent party I had, I found myself in excess of certain ingredients.  My mind quickly went to work on how to use these ingredients, as to eliminate waste.  Once I realized I had a bag of frozen spinach in the freezer, it seemed it could somehow be joined in harmony with my leftover cheese and sour cream (and a few new items) to create a spinach cheese dip.  That is what I set out to do. 

I used this Knorr recipe for inspiration.  It is very simple and can actually be served chilled or warmed.  I opted for the latter, because who doesn't love a warm, gooey, melt in your mouth, dip.  Here is what I used:

-1 package of frozen spinach (washed and dried as much as is possible with spinach)
-2 cups (or 16 ounces) of sour cream
-1 cup (or 8 ounces) of mayonnaise
-1.5 cups of cheese (I used Costco cheese, of course.  I used the Kirkland Signature Mexican Style Blend which has a mix of shredded Monterey Jack, Medium Cheddar, Queso Quesadilla and Asadero Cheese - I believe you can likely use any cheese) 
-1 package Knorr Vegetable Recipe Mix

If you are serving this chilled, all you have to do is mix everything together and chill for a few hours in the refrigerator before serving.  It will look like this:

If you are feeling adventurous, or want a warm variation (it is autumn after all and this would be delightful on a cool autumn night) then take it a step further.  You will mix the ingredients together as with the chilled version, putting it in an oven safe dish, but saving 1/2 cup of the cheese to top the dip after you prepare it as shown above.  Sprinkle the 1/2 cup of remaining cheese on top and bake it for 30 to 40 minutes at 350 degrees.  I will admit, since I am a huge sucker for cheese, I did add more cheese topping than the 1/2 cup I mentioned here.  My recommendation?  Listen with your heart, as Mother Willow would say, and put as much cheese both in and on top of the dip as you feel fits your tastes.  When it is done, it should be warm and look like this lovely gold and green concoction:

Enjoy digging into that and trying to save some for later, it is hard to stop eating.  Eat it with tortilla chips, pita chips, crackers, heck, any ol' thing you can get your hands on; it will be good.  I plan to make this throughout the year because it is just that good and simple.  If you make it, please snap a photo and share it with me, I would love to see how it turns out! 

Sincerely,

Carrie

Song of the Day:  "Kyrie" by Mr. Mister