Mexican Spinach Dip

 

                                    If you love spinach dip and Mexican food you will love this dip!

Ingredients:

250 grams (8 ounces) cream cheese, softened
⅓ cup sour cream
1 large jalapeño seeded and chopped fine
2 284 ml (10-ounce) cans Ro-Tel tomatoes, drained
1 small onion, finely chopped
1 300 gram (10-ounce) box frozen spinach, thawed and squeezed dry
3 cups shredded sharp cheddar cheese (extra for topping)
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin
Bacon bits (optional)

Instructions:

Preheat the oven to 350 degrees F. Spray 8-inch square baking dish with non-stick cooking spray.

In a large bowl mix together cream cheese, sour cream, and jalapeño, onions and spices.

Fold in spinach and cheddar and mix until well combined.

Pour mixture into the prepared baking dish and top with additional grated cheese and bacon bits if using.

Bake for 25-30 minutes, or until the edges are bubbling and the dip is golden brown.

Service with tortilla chips, crackers or french bread rounds.

Note: To make this dip ahead of time: prepare the dip up to baking. Cover with foil and refrigerate up to 24 hours. You’ll need to add about five additional minutes to the cooking time to compensate for the dip going into the oven while it’s chilled.

Link to Recipe: Mexican Spinach Dip

                                                                Prepare the ingredients

In a large bowl mix together cream cheese, sour cream, and jalapeño, onions and spices.

                                    Fold in spinach and cheddar and mix until well combined.

    Pour mixture into the prepared baking dish and top with additional grated cheese and bacon bits if using and bake for 25-30 minutes.