Step 1

Snip a small corner of the bag of frozen spinach. Place onto a plate and microwave (still in the bag) 3 minutes to thaw. Spinach should still be bright green. Pour into a strainer and mash with a spoon to get as much liquid out as you can. Set aside.

Step 2

Sauté bacon pieces in a medium skillet until crispy. Remove the bacon and pour off all but a tablespoon of grease.

Step 3

Sauté mushrooms in the same skillet. When brown, add chipotle, onion, bell pepper, and garlic, cooking until vegetables are softened. Season with salt.

Step 4

Over low heat, add cream cheese and processed cheese to the veggies. Stir to melt and combine.

Step 5

Stir in corn, spinach, and bacon.

Step 6

If using this recipe as a dip, add 1/4 to 1/2 cup or more of milk and stir to make it more "dippable." Pour into a 1-1/2 quart baking dish. (See the notes below.)

Step 7

Sprinkle grated cheese on top and heat in a microwave for 2-4 minutes on HIGH or a conventional oven at 350˚F for about 10 minutes or until heated through and cheese melts.