Creamy Mexican Spinach (Espinaca) - An Abuelo's Restaurant Copycat

Name: Creamy Mexican Spinach (Espinaca) - An Abuelo's Restaurant Copycat
Ingredients: 10 ounces frozen spinach; 2 slices bacon (diced); 8 ounces fresh mushrooms (chopped or sliced); ¼ cup diced yellow onion; 1 teaspoon minced garlic ((1 clove, minced)); 2 tablespoons chipotle in adobo sauce (finely chopped); 1 teaspoon seasoning salt; 6 ounces Velveeta processed cheese (cut into cubes); 4 ounces cream cheese (cut into cubes); 1 cup frozen southwest corn ((or Mexican-style corn, * see note if you can't find either)); 1/4 to 1 cup hand-shredded Monterey jack cheese & sharp cheddar; 3 tablespoons milk

"This Creamy Mexican Spinach recipe (espinaca) is an Abuelo’s restaurant copycat dish. Perfect as a dip or side dish, it's packed with spinach, bacon, corn, and melty cheeses...."

INGREDIENTS

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10 ounces frozen spinach

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2 slices bacon (diced)

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8 ounces fresh mushrooms (chopped or sliced)

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¼ cup diced yellow onion

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1 teaspoon minced garlic ((1 clove, minced))

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2 tablespoons chipotle in adobo sauce (finely chopped)

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1 teaspoon seasoning salt

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6 ounces Velveeta processed cheese (cut into cubes)

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4 ounces cream cheese (cut into cubes)

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1 cup frozen southwest corn ((or Mexican-style corn, * see note if you can't find either))

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1/4 to 1 cup hand-shredded Monterey jack cheese & sharp cheddar

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3 tablespoons milk

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