"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

baked spinach dip Recipe

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This recipe for baked spinach dip, by , is from The McCain Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy McCain
Added: Wednesday, February 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 frozen chopped spinach
1/2 purple onion finely chopped
1/3 t. cumin
3/4 cup sour cream
1 8oz cream cheese
2 cups mexican cheese
2 cans rotel tomatoes, drained

Directions:
Directions:
Cook spinach.Drain. Mix all ingredients in casserole dish. Top with extra cheese. Cover with foil. Bake @ 375 for 30 mins. Uncover bake 5 mins.
Serve with crakers.

Preparation Time:
Preparation Time:
10mins
Personal Notes:
Personal Notes:
I use the fresh or frozen creole mix. I do not drain both can tomatoes. Makes it juicy. I use more cheese. Perfect & fast for parties or gatherings. It may also be eaten without crackers or chips.

 

 

 

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