I take some original RO*TEL and throw it in some melted Velveeta. It always turns out pretty good.

Anyone have a better one?

^ add sausage & beer...

and hot peppers

What is the % of FAT in this recipe ????

Wow just wow...............

Swiss and a bit of bleu cheese, copped shallots, sweet sherry, and a generous dash of cayenne pepper........mmmmmmm...fondue.

"chopped" shallots.........wow.......just wow.

All you need to do is add one ingredient...

Bacon.

Good stuff --

Hot Spinach-Artichoke Dip

1 (10-ounce) package frozen chopped spinach

2 (13 3/4-ounce) cans artichoke hearts

1/2 cup mayonnaise

1/2 cup sour cream

1 cup freshly grated Parmesan

1 cup grated pepper jack cheese

Directions

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes.

Cheese Whiz..

The wife is making a Buffalo chicken wing dip with shredded roasted chicken, cream cheese, shredded sharp cheddar, Frank's Red Hot and bleu cheese salad dressing. Dipping with white corn "scoopers" and jalapeno cheddar bread.

Many Guinness and a few cigars will also go down. Probably a bit of vodka.

Somebody call me an ambulance....

Add some black beans to that cheese dip, too. MMMM!

I'll 2nd the bacon and maybe some shecrab meat.

Extra sharp cheddar, grated.

Minced garlic.

Jar of your favorite salsa.

Mexican seasoning: Salsa dip mix, El Pollo Loco, taco seasoning, whatever.

Half teaspoon of sour cream.

Nuke it and chow down.

#10...

Now THAT sounds f*cking delicious!!!!

Stick your face between the forks and taste what I left you.