This was one of my favorite dips although now that I can't eat cheese, I
don't make it unless somebody asks me to. Not sure how well it would work
with rice cheese, but one day I might try it.

This is also one of those things where I just throw stuff in and don't
measure it.

Start with some cheese. I use half cream cheese and half Velveeta but you
can use either or, or even change the proportions. Melt slowly over low
heat. Then add some salsa to thin it down. At this point I will also add
whatever I have in the house that I might want to use up. Chopped fresh
tomatoes, sliced green onion, cilantro and of course some hot peppers. I'll
add a lot if making it for the males in my family because they love heat.
Once this is heated through, add your spinach. You can use frozen that has
been thawed and drained and squeezed out, but I usually use fresh. Wash it
well and make sure to dry it well. If you have baby leaves you can add as
is. If they are larger, you'll want to remove the stems and chop it up a
bit. I add lots of spinach to this. I just keep adding until I think I
can't add any more. This is a dip so you don't want to add to much but you
do want it to be bursting with spinach. The spinach cooks very quickly so
only cook and stir for maybe a minute or two more. This can also be done in
a crockpot.

Traditionally this would be served with tortilla chips but it's just as good
with raw veggies. I like bell peppers that have been cut into large chunks.