5 lb. fresh leaf spinach, cleaned, stemmed and chopped
1 C. 1/4-inch diced smoked bacon
1 T. butter
3 C. sliced fresh mushrooms
1 T. chipotle purée with adobo sauce
2 C. fresh diced onion
3 T. fresh minced garlic
1/3 C. fresh diced red bell pepper
1 1/2 T. seasoning salt
8 oz. processed cheese, cut into 2-inch cubes
6 oz. cream cheese, cut into 2-inch cubes
2 C. frozen whole-kernel corn
1/4 to 1/2 C. grated Monterey Jack and Cheddar cheese combined

Braise spinach in stock pot until limp but still bright green. Brown
bacon in saucepan and drain, discarding drippings. Add butter to
bacon in pan. Add mushrooms, chipotle puree, onions, garlic, red
bell pepper and seasoning salt and sauté until onions and
mushrooms are tender. Stir in processed cheese and cream
cheese cubes and cook until cheese has melted, stirring

Place spinach in strainer and press to remove all water. Place spinach in cheese mixture and stir well. Add corn and stir well. Cook for an additional three minutes and stir continually. Place in casserole and top with grated cheese.

Heat in oven until cheese is melted.

Serves 8-10.

B-man :wink: