Mexican Spinach Dip Recipe


1 (8-ounce) package cream cheese, softened
⅓ 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 (10-ounce) box frozen spinach, thawed and squeezed dry
3 cups shredded extra sharp cheddar cheese
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin


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