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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Ramey Chupp Ingredients:
8 ounces cream cheese |
8 ounces sour cream |
4 cups monterey jack cheese, grated |
2 tablespoons red wine vinegar |
2 (10 ounce) cans rotel tomatoes |
1 (6 ounce) jar artichokes |
2 (10 ounce) packages frozen spinach, thawed & squeeze |
salt |
pepper |
tortilla chips |
Directions:
1. Boil the cans of Rotel.
2. Add all ingredients to the warmed Rotel except for the torilla chips.
3. Mix together and put into a 9*13 dish.
4. Bake at 350 for 30 minutes.
5. Serve warm with torilla chips.
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