Monday, May 16, 2011

Mexican Spinach Dip

by Eileen
Mexican Spinach Dip
serves 12

1 (8 oz) pkg cream cheese, softened
1/2 c sour cream
1 jalapeno, seeded and chopped fine
2 (10 oz) cans Ro-Tel, drained
1/2 small onion, chopped fine
1 (10 oz) box spinach, thawed and squeezed dry
3 c shredded sharp cheddar
1 t salt
1/2 t chili powder
1/2 t ground cumin

Heat oven to 350 with rack in middle position. Grease 8 inch square baking dish. Using electric mixer, blend all ingredients well. Scrape into baking dish and bake uncovered for about 30 mins until bubbling at edges and top is golden brown. I think you could also just heat & serve this in a crockpot. Serve with chips or crackers.

*Personally I think this needed another block of cream cheese and maybe some half and half. I felt like it was a little too dry.

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