Home Court Cuisine Mexican Dip

Mexican Dip

1156
0

Barbara Ingram, ALTA VP Media

1          box frozen chopped spinach
1          (8 oz.) block of cream cheese, softened
1          can of Rotel, I prefer with cilantro but any will do
2          cups of shredded sharp cheddar cheese

Preheat oven to 350°. Thaw and drain frozen spinach. Combine all ingredients. Bake for 20-30 minutes until bubbly. Serve with tortilla chips.