Mexican Spinach Dip

Name: Mexican Spinach Dip
Ingredients: 20 ounces frozen spinach, thawed and drained; 8 ounces cream cheese; 1 cup onion, diced; 10 ounces Rotel Tomatoes, drained well; 16 ounces monterey jack cheese; 1 teaspoon garlic powder; 1 cup parmesan cheese; salt and pepper; black olives (optional); jalapeno (optional)

10 ingredients

7 steps

Ingredients

20 ounces frozen spinach, thawed and drained
8 ounces cream cheese
1 cup onion, diced
10 ounces Rotel Tomatoes, drained well
16 ounces monterey jack cheese
1 teaspoon garlic powder
1 cup parmesan cheese
salt and pepper
black olives (optional)
jalapeno (optional)

Directions

1

Thaw and drain spinach well, removing all water.
2

Add 12 oz. of Monterey Jack cheese (reserving 4 oz.).
3

Add 8 oz Cream cheese, tomatoes, onion, garlic, salt, pepper, and Parmesan cheese, mixing well.
4

Top with remaining Monterey Jack cheese.
5

Cover and bake at 375 for 45 minutes.
6

Do not overcook.
7

Serve with tortilla chips, salsa and sour cream.