Growing up. It’s tough. Even though I’m 43 years old, there are times I don’t want to be a grown up. Sometimes I want to kick and scream and throw a fit. Sometimes I want someone there to do the laundry, cooking and cleaning. Sometimes I just want to play and have no cares in the world about money, jobs, insurance, politics. You know – grown up stuff. Can you relate?
But sometimes being a grown up can be cool too. Like getting to stay up as late as you want. These days, that’s about 10 pm but IF I wanted to stay up and watch Jon Stewart until 10:30, I could, because I’m a grown up. And then there’s the thing with food. When you are a kid,
- You complain if your food has too many colors in it.
- You complain if it wasn’t what you wanted for dinner.
- You complain just because your sibling complains.
As a grown up you can say, “Until you start making dinner every night, there is no complaining about what is served.” Ummmm – not that I’ve ever said that. But if I wanted to I could, because I’m a grown up.
So when my 7 year old told me that this dip would be better next time without the green spinach I told her it was grown up nacho cheese. It tastes just like the cheese you put on nachos only more grown up. It has some zing to it with the tomatoes and chilies. It has spinach to make you feel better about eating the cheese. And then there is bacon. EVERYTHING tastes better with bacon in it. This dip is good with nacho chips, crackers or be a grown up and eat it with some vegetables. Red peppers and grown up nacho cheese – yummy!
The next time you don’t feel like being a grown up, throw a quick tantrum, say something to your kids that your parents would have said to you and then grab some grown up nacho cheese. Oh, and stay up as late as you want. I hope you make it past 10 pm. I rarely do!
Cheesy Spinach and Bacon Nacho Dip
Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
I love the taste of this dip. It's like nacho cheese for grown ups! It tastes good with chips, crackers and my favorite is red bell peppers. It just gives the dip an extra zing.
To serve at a party, keep in a small crock pot so it stays warm all night long.
• 1 package (9 or 10 oz.) frozen chopped spinach, thawed, drained
• 1 lb. (16 oz.) Velveeta Cheese, cut into 1/2” cubes
• 1 can (10 oz.) Ro*tel Diced Tomatoes & Green Chilies, undrained
• 6 slices bacon, crisply cooked, crumbled
1. Combine all ingredients in a large microwave safe bowl.
2. Microwave on HIGH for 3 minutes. Stir. Cook for another 2 minutes or until cheese is completely melted and everything is blended well. Add more time if needed.
Tastes best warm but can be served cold as well. Serve with tortilla chips, crackers or cut up vegetables.
Adapted from a recipe from Kraft Food & Family, Fall 2008 Edition