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Wednesday, January 6, 2010

PCCCB Recipe 2 - Cheesy Spinach and Bacon Dip

1 Pkg frozen chopped spinach, thawed and drained
16 oz pack Velveeta cheese cut into 1/2 in cubes
4 oz cream cheese, cut up
1 can Rotel diced tomatoes and Green Chilies (we skipped this)
8 slices Bacon, cooked and crumbled (yeah, we used way more than that!)

mix it all together and microwave for about 3-4 minutes, stir and continue until its all melted.

**This was good. It needed something. I may try doing less Velveeta and more cream cheese. Or maybe use a flavored cream cheese. I want to add artichoke and maybe a little cayenne. It's a good base recipe, but needs a little help.

The Philadelphia Cream Cheese Cookbook!

My friend, Allison, is always teasing me because at any given moment I will have 4-6 blocks of cream cheese. No reason, they are just there. Don't worry, they always get used. I use it for everything. She found the Philadelphia Cream Cheese Cookbook and decided I had to have it. And she was right!!

Well, we have decided we are going to make everything in the book. Some things I've already made before and there's about 10000 different varieties of cheesecake. I may skip a few of those. Well we had a part and knocked out 2 of them. We took photos, however, they are on her camera and she decided to go to California..I know...lame! :)

Cream Cheese Bacon Crescents

1 8oz tub Philadelphia Chive & Onion Light Cream Cheese Spread
3 slices of cooked, crumbled bacon (Yeah, we used about 8-10 slices cooked in the oven)
2 cans of Crescent Rolls

Preheat 375
Mix Cream Cheese and Bacon until well blended
Separate into 8 triangles and cut in half lenghwise (we didn't do this, ours were bigger)
Spread Cream Cheese onto Crescent Roll and roll up.
Bake 12-15 minutes until golden brown, Serve warm.

A-M-A-Z-I-N-G! These were a huge hit and they were gone! They are better warm, but we ate them cold too.