"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mexican Spinach Dip Recipe

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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

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.

 

 

 

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