Shelly's Recipe

MEXICAN SPINACH DIP

Category: Dips - Hot

1 (8-oz) pkg cream cheese, softened
1/3 cup sour cream
1 jalapeno chile, seeded and chopped fine
2 (10-oz) cans Ro-Tel tomatoes, drained
1/2 small onion, chopped fine
1 (10-oz) box frozen spinach, thawed and squeezed dry
3 cups shredded sharp cheddar cheese
1 tsp salt
1/2 tsp chili powder
1/2 tsp ground cumin

Adjust oven rack to middle position and heat oven to 350. Grease 8-inch-square baking dish. With wooden spoon or rubber spatula, combine cream cheese, sour cream, and jalapeno in large bowl. Fold in tomatoes, onion, spinach, cheddar, salt, chili powder, and cumin until well combined. Scrape into baking dish and bake until bubbling at edges and top is golden brown, about 30 minutes. Serve. (Dip can be assembled and refrigerated for 24 hours prior to baking.) Serve with tortilla chips.

Serves 12