This recipe was featured in It’s in the Can.
8 slices bacon, cooked and crumbled
2 packages (10 ounces) chopped spinach, thawed and well drained
32 ounces Monterey jack cheese with jalapeños, shredded
1 can (11 ounces) cheddar cheese soup, undiluted
1 package (8 ounces) cream cheese
1 teaspoon Greek seasoning
½ teaspoon onion power
1 teaspoon Tabasco
Paprika (optional)
1 jar (2 ounces) diced pimiento, drained (optional)
Combine everything but bacon, pimiento and paprika. Heat until cheese melts. Stir in crumbled bacon, sprinkle with pimiento and paprika, if desired. Serve hot with crackers.
