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Spicy Tex-Mex Spinach Artichoke Dip Recipe

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This recipe for Spicy Tex-Mex Spinach Artichoke Dip is from The Ronemous Family Cookbook Project, 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:  
2 (10 ounce) pkgs. frozen chopped spinach, thawed and patted dry with a paper towel to remove excess moisture
2 (8 ounce) pkgs. cream cheese – I only use 1 (1/3 less fat one) and ½ of a regular one so the dip is firmer
2 cups (8 ounces) shredded Monterey Jack cheese or Pepper Jack Cheese
1 cup freshly grated Parmesan cheese
1 small onion chopped
1 (14 ounce) can artichoke hearts, drained and chopped
2 (10 ounce) cans diced tomatoes and green chilies, drained – I use Rotel Hot
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
Directions:
Directions:
Combine spinach and cream cheese and mix well, add remaining ingredients, mix well and bake uncovered at 350 degrees for 30-40 minutes or until the mixture is bubbly on top and starts to lightly brown.

This is easy to mix everything the day before and bake the next day.

 

 

 

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