Cheesey Spinach and Mushroom Dip
Source of Recipe
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4 boxes chopped or leaf spinach
2 boxes velveta mexican cheese (one mild and one hot)
2 cups sliced fresh mushrooms
1 cup diced white onion
1 tbls butter
In saute pan, combine onion and mushrooms. Saute until onions are clear.
Heat spinach in 1/2 cup water then strain, removing as much liquid as possible. In a larger pot, combine sauted mushrooms and onions with spinach. Add one and a half blocks of cheese. (I don't like mine to be to spicy, so I use the whole block of mild cheese and half of the hot cheese.) Melt cheese completely and serve as a side dish or as a dip. Good with garlic bread, pumpernikle bread, ect..
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