White Cheese Dip

There's a nip in the air and lots of football on TV, which makes me hungry for some game day snacks!  This cheese dip is a recipe from my mom's party repertoire.  It is fabulous, and it was the first dish I ever made for a big party.  It tends to disappear quickly.  You can substitute regular velveeta for mexican if you can't find it.

White Cheese Dip

Five cups fresh spinach leaves, chopped
1 onion cut in half moon shapes
1 red bell pepper cut in small pieces
½ cup fresh cilantro, chopped or 2 T. dried
12 artichokes marinated in oil, cut into fourths
2 cans Rotel with juice added
2 t. garlic salt
2 t. ground cumin
½ t. cayenne pepper

Sauté the above ingredients in the oil from the marinated artichoke hearts.    

1 lb. cream cheese
8-ounces Asadero Mexican cheese from United
8 ounces pepper jack cheese, grated or cubed
1 lb. box Mexican Velveeta cheese (It is the white one with jalapeño peppers)

Add the cheese stirring often.  This will stick and burn if not watching.  You can add a little bit of milk if the mixture seems too thick.
Serve in a crock pot or a large hollowed-out bread round.  Sprinkle with Cayenne pepper and garnish with pepper tops of different colors. 

Serve with warm tortillas or tostado chips.