8oz.(227g)fresh mushrooms, sliced or coarsely chopped
1-2teaspoonschipotle in adobo sauce, finely chopped
½(55g)onion, finely chopped
¼cup(37g)red bell pepper, chopped
1teaspoongarlic, minced
1-1/2teaspoonsseasoning salt
5ounces(141 g)processed cheese like Velveeta, cubed
3ounces(85g)cream cheese
1cup(236g)thawed or fresh whole kernel corn,
½cup(56g)2 oz grated Monterey Jack or Cheddar Cheese
Instructions
Snip a small corner of 1 10-ounce bag frozen spinach. Place onto a plate and microwave (still in the bag) for 3 minutes to thaw. Spinach should still be bright green. Pour into a strainer and mash with a spoon to get as much liquid as possible. Set aside.
Sauté 2 slices bacon, 1/4-inch pieces in a medium skillet until crispy. Remove the bacon and pour off all but a tablespoon of grease.
Sauté 8 oz. fresh mushrooms, sliced or coarsely chopped in the same skillet. Add 1-2 teaspoons chipotle in adobo sauce, finely chopped , 1/2 onion, finely chopped, 1/4 cup red bell pepper, chopped, and 1 teaspoon garlic, minced when brown, cooking until vegetables are softened. Season with 1-1/2 teaspoons seasoning salt.
Over low heat, add 5 ounces processed cheese like Velveeta, cubed and 3 ounces cream cheese to the veggies. Stir to melt and combine.
Stir in 1 cup thawed or fresh whole kernel corn, drained spinach, and fried bacon.
If using this recipe as a dip, add 1/4 to 1/2 cup or more of milk and stir to make it more "dippable." Pour into a 1-1/2 quart baking dish. (See the notes below.)
Sprinkle 1/2 cup 2 oz grated Monterey Jack or Cheddar Cheese on top and heat in a microwave for 2-4 minutes on HIGH or a conventional oven at 350˚F for about 10 minutes or until heated through and cheese melts.
Notes
If this recipe is too thick, add milk. Start with about 1/4 cup and keep adding until it seems right. If you are serving this as a dip, you may need to add a half a cup or even more. Likewise, if you chill this before serving, you will likely want to stir in some additional milk.Leftover idea: Fill a flour tortilla with 2-3 tablespoons of espinaca and sprinkle with cheese. A quick trip to the microwave makes a very tasty lunch or snack.