Mexican Spinach Dip

• Vegetarian
• Gluten free

• Produce

  • 1 Jalapeno chile, large fine
  • 1 Onion, small fine
  • 2 (10-ounce cans Ro-tel tomatoes
  • 1 (10-ounce box Spinach, frozen dry

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 3 cups Cheddar cheese, sharp
  • 1 (8-ounce package Cream cheese
  • 1/3 cup Sour cream

Found on foodfolksandfun.net

Description

Ingredients

• 1 (8-ounce) package cream cheese, softened
• ⅓ cup sour cream
• 1 large jalapeño chile, 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
• ½ teaspoon chili powder
• ½ teaspoon ground cumin

Directions

• 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, onion, spinach, cheddar, salt, chili powder, and cumin. Mix until well combined.
• Pour mixture into prepared baking dish. and bake 25-30 minutes, or until the edges are bubbling and tip is golden brown. Serve with tortilla chips or french bread rounds.