Ok, so I decided to test this recipe on a large group of friends at our Saturday Night Taco Bar. And I have to warn you right from the start – this is not diet friendly! Now that we have that behind us….. I needed a dip of sorts, some sort of appetizer to go along with the salsa and guacamole. With a guest list of 50, I figured that I had better make a double batch. I knew right away that it was a hit! So for all of those that asked for the recipe, here you go!
The ingredients below are for an 8×8 pan. I actually doubled the recipe when I made it and it filled up the 9×13 perfectly.
- 1 (8-ounce) package cream cheese, softened
- ⅓ cup sour cream
- 1 large jalapeño, seeded and chopped fine **Optional
- 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
Preheat oven to 350 degrees. Spray 8-inch square baking dish with non-stick cooking spray. In a large bowl, mix together cream cheese, sour cream, salt, chili powder, cumin and jalapeño (if desired).
Fold in tomatoes and onions.
Then add the spinach and cheddar.
Mix until well combined. Spray the baking dish with cooking spray, (you’ll thank me later). Pour mixture into prepared baking dish.
At this point, I knew I was in trouble! The moment I sampled the spoon before it went into the dish water, I texted a friend and warned her that this was going to be insanely delicious.
Bake 25-30 minutes, or until the edges are bubbling and golden brown. Serve with tortilla chips.
To make this more kid friendly, I left out the jalapeño.
Talk about good!!! Wow….this was amazing! The only bad thing was due to all of the cheese aka calories, this will be made only when attending parties. It’s too addictive! I could have eaten it all by myself which truly tests my will power and makes me ever so thankful that my guests loved it and that it all disappeared!
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