Bean Pot Gringo Dip
16 oz. Philadelphia Cream Cheese
½ pint heavy whipping
cream (or half & half)
2 cans diced tomatoes
¼ cup jalapeno, fresh or
pickled, diced
8 oz. frozen chopped spinach
4 chicken bouillon cubes
8
oz. Velveeta cheese
½ cup milk
½ onion, finely diced
Mix all
ingredients in the Bean Pot. Microwave for 3 minutes. Stir. Microwave for an
additional 2 minutes and stir. Repeat as necessary until the dip is completely
melted and hot. Serve with tortilla chips or raw veggies.
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