Click for Cookbook LOGIN
"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

RENEES MEXICAN SPINACH DIP Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for RENEES MEXICAN SPINACH DIP is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

195W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!