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RENEES MEXICAN SPINACH DIP Recipe

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This recipe for RENEES MEXICAN SPINACH DIP, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10-oz. package frozen chopped spinach, thawed and drained
1/2 white onion, chopped
1/8 to 1/4 fresh or canned jalapeños, seeded and chopped.
2 cans Ro-Tel tomatoes (1 drained, 1 undrained)
12 oz. grated Mexican cheese blend
1/3 cup sour cream
1/4 tsp cumin or to taste
1/2 tsp. chili powder or to taste

Directions:
Directions:
1. Preheat oven to 350º.
2. Combine all ingredients in a bowl. Turn into a baking or casserole dish.
3. Bake 30 minutes or until hot and bubbly.

Personal Notes:
Personal Notes:
When I make this, I don't use a "white" onion, I use the "white" portion of 2 bundles of green onion; and I put more than 12 oz. of grated Mexican cheese in it. I use one entire package and about 1/2 of another. I also use a small can of finely copped jalapeños, drain it and don't pick the seeds out of it.

Other than that, I followed the rest of the instructions stated above.

 

 

 

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