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MEXICAN SPINACH DIP

Ingredients

• 8 ounces cream cheese softened
• 1/3 cup sour cream
• 1 large jalapeño seeded and chopped fine
• 2 10-ounce cans Ro-Tel tomatoes drained
• 1 small onion chopped fine
• 1 10-ounce box frozen spinach thawed and squeezed dry
• 3 cups shredded extra sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin

Instructions

• Move oven rack to middle position and preheat oven to 350 degrees F. Spray 8-inch square baking dish with non-stick cooking spray.
• In a large bowl mix together cream cheese, sour cream, and jalapeño. 
  
• Fold in tomatoes. 
  
• Fold in the onion and spinach. 
  
• Add in the cheddar. 
  
• Next, fold in the salt, chili powder, and cumin and mix until well combined.
  
• Pour mixture into the prepared baking dish. 
  
• Bake 25-30 minutes, or until the edges are bubbling and the dip is golden brown. Serve with tortilla chips or french bread rounds.

Source : Link

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