Recipe Detail

Queso Blanco Spinach and Artichoke Dip

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Number of Servings:


  1. 1 pounds - Queso Blanco Velveeta cut into 1/2-inch cubes
  2. 1 packages - 10 oz. frozen chopped spinach thawed and well-drained
  3. 1 cans - 14 oz. artichoke hearts drained and chopped
  4. 1/4 teaspoons - onion powder
  5. 1/4 teaspoons - garlic powder


Combine ingredients in a microwaveable bowl. Microwave on High for 3 minutes, then stir.

Continue to microwave for 2 additional minutes or until Velveeta is completely melted and mixture is well blended.

Serve with assorted cut fresh vegetables, crackers or tortilla chips. Refrigerate any leftovers.


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