Spinach, Bacon, Cheese Dip

• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
• 1 can (10 oz.) diced tomatoes & green chilies, undrained
• 8 slices bacon, cooked, crumbled

Microwave all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Serve with tortilla chips and cut-up fresh vegetables.

Or you can throw it all in the crockpot on high for an hour.

Green Bean and Bacon Salad

1 pound French green beans, stems trimmed
¼ pound thick cut bacon, cut in ¼-inch pieces
1 shallot, finely chopped (I use onions and leave in bigger pieces so that those who don’t care for onions can eat around them!)
½ cup walnut halves and pieces, toasted
1 handful fresh flat-leaf parsley, leaves chopped
1 tablespoon grainy mustard
1 tablespoon hot water
Pinch sugar
1 lemon, juiced
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

In a large pot of boiling salted water, blanch the green beans for 4 minutes, or until they are just crisp-tender. Drain the beans, transfer to a bowl of ice water to stop the cooking, and drain well. Put the green beans in a mixing bowl.

Cook the bacon until crispy, and then drain. Add the bacon to the green beans, along with the shallot, walnuts, and parsley.

In a mason jar, combine the mustard, water, sugar and lemon juice; season with salt and pepper. Drizzle in the oil, put the cap on, and shake vigorously to emulsify. If planning to eat the salad right away, pour the dressing over the green bean salad and serve. If eating later, store the dressing separately until ready to serve. (I also store the walnuts, which I do not toast, separately.)

Yield is 6 servings.