Mexican Spinach and Artichoke Dip



8oz. Cream Cheese, softened

1/3 C Sour Cream

1 Can Rotel, drained (I used the fire roasted flavor)

12 oz. Marinated Artichokes, drained, chopped

4oz. Diced Green Chilies, drained

1/2 tsp. Cumin

1/4 tsp. Chili Powder

1/2 C Pepper jack Cheese, shredded

1 C Colby Jack Cheese, shredded

3/4 C Chopped Fresh Spinach


-Using hand mixer, in medium bowl, fluff cream cheese, add in sour cream and mix.  Add in cumin and chili powder, mix until well blended.

-Add in remaining ingredients, blend until well combined.  Pour mixture into baking dish.  Bake 350 degrees for 30 minutes or until cheese is melted.

-Serve with your favorite tortilla chip.  Enjoy!


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