HOT SPINACH SALSA QUESO DIP
INGREDIENTS
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10 ounces frozen chopped spinach, thawed and drained
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1 lb Velveeta cheese (2% fat--this is the reduced fat version)
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8 ounces cream cheese (light)
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1 jar salsa (I used 3/4 full jar of a 16 ounce jar)
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A handful of chopped cilantro (optional-but good)
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