"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Mexican Spinach Dip Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Mexican Spinach Dip, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Seay
Added: Wednesday, August 25, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz.) package frozen spinach, thawed & drained
1 (8 oz.) package cream cheese (room temperature)
1/2 onion, chopped
1/8 to 1/4 c. fresh or canned jalapenos, seeded & chopped
2 cans Rotel tomatoes (1 drained & 1 undrained)
12 oz. Mexican cheese blend cheeses, shredded
1/3 c. sour cream
1/4 tsp. cumin
1/2 tsp. chili powder

Directions:
Directions:
Preheat oven to 350. Combine all ingredients in large bowl. Turn into a baking or casserole dish. Bake for 30 minutes or until hot & bubbly.

 

 

 

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 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

249W  

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 500,000 in our family cookbooks!