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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Spinach Dip Recipe

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This recipe for Mexican Spinach Dip is from It's Always Thanksgiving Dinner, 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:  
1 (10-ounce) package frozen chopped spinach,
thawed, drained
1 (8-ounce) package cream cheese, room temperature
1/2 white onion, chopped
1/8 to 1/4 cup fresh or canned jalapeņos, seeded, chopped
2 cans Ro-Tel tomatoes (1 drained, 1 undrained)
12 ounces grated Mexican cheese blend
1/3 cup sour cream
1/4 teaspoon cumin or to taste
1/2 teaspoon chili powder or to taste
Directions:
Directions:
Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Turn into a baking or casserole dish. Bake 30 minutes or until hot and bubbly. Serve with tortilla chips or corn chips. Can be made ahead and kept refrigerated. Bake when ready to serve.

 

 

 

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