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Mexican Spinach Dip

Slightly adapted from Cook's Country
  • 30 minutes
  • Serves

INGREDIENTS

1 8 ounce package

cream cheese, softened

1/3 cup

sour cream

1

large jalapeño chile, seeded and chopped fine

2 10 ounce cans

Ro-Tel tomatoes, drained

1

small onion, chopped fine

1

box frozen spinach, thawed and squeezed dry

3 cups

shredded extra sharp cheddar cheese

1 tsp

salt

1/2 tsp

chili powder

1/2 tsp

ground cumin

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