Home Court Cuisine Mexican Dip

Mexican Dip


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.

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