Mexican Spinach Dip #SundaySupper

• Vegetarian
• Gluten free

• Produce

  • 1 5 oz package Baby spinach, fresh
  • 1 Jalapeno, small fresh
  • 2 cans Tomatoes with chili peppers
  • 1/4 cup White onions

• Baking & Spices

  • 1/2 tsp Chili powder

• Nuts & Seeds

  • 1/4 tsp Cumin

• Snacks

  • 1 Pita or tortilla chips

• Dairy

  • 8 oz Cream cheese
  • 1 12-oz package Mexican shredded cheese
  • 1/3 cup Sour cream

Found on mealplanningmagic.com

Description

Ingredients

• 5 oz package fresh baby spinach, washed and dried
• 8 oz cream cheese, softened
• 2 cans tomatoes with chili peppers (such as Rotel), drained
• 1 12-oz package Mexican shredded cheese
• 1 small fresh jalapeno, seeds removed and minced
• ⅓ cup sour cream
• ¼ cup white onions, chopped
• ¼ teaspoon cumin
• ½ teaspoon chili powder
• Pita or tortilla chips

Directions

• Preheat oven to 350°. In a large bowl, combine all ingredients and mix well. The spinach may seem difficult to incorporate but as you stir, it will soften and blend with the other ingredients.
• Transfer mixture to a 2-quart casserole dish. Bake at 350° for about 30 minutes or until hot and bubbly. Serve warm with chips.
• Store any leftovers in refrigerator for up to 3 days.