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Hot Mexican Spinach Dip Recipe

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This recipe for Hot Mexican Spinach Dip, by , is from 2019 Roy Sutton Team 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!

Contributor:  
Contributor:  
Joan V.

Category:
Category:

Ingredients:  
Ingredients:  
1-10 oz pkg frozen chopped spinach, thawed & drained
1-8 oz. pkg light cream cheese, room temp.
white onion, chopped
1-2 minced fresh jalapeno(s)
2 cans Ro-Tel (1 drained 1 NOT drained) 12 oz grated Mex. cheese blend
1/3 cup light sour cream
tsp cumin or to taste
tsp chili powder or to taste
salt & pepper to taste

Directions:
Directions:
Preheat oven to 350 degrees. Combine all ingredients in large bowl. Turn into a baking or casserole dish (pie dish size or 9x9). Bake 30 minutes or until hot & bubbly. Serve with tortilla chips or corn chips. Can be made ahead and kept refrigerated. Bake when ready to serve.

 

 

 

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