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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A tasty dip with a spicy punch. Easy to make. Too easy to consume! Ingredients:
2 (10 ounce) packages frozen spinach, thawed and well drained |
8 ounces cream cheese, at room temperature |
2 (8 ounce) packages monterey jack pepper cheese, shredded (reserve about 1/3 cup shredded cheese for topping) |
2 garlic cloves, minced |
1 medium onion, chopped |
10 ounces rotel tomatoes, well drained |
1 cup parmesan cheese |
Directions:
1. Preheat oven to 375*.
2. Thaw spinach, drain well and place in a large mixing bowl.
3. Add softened cream cheese, mix together with electric mixer.
4. Add shredded pepper jack (all but 1/3 cup), tomatoes, garlic, onion and Parmesan cheese. Blend well.
5. Place mixture in 9 x 11 baking dish. Top with remaining 1/3 cup pepper jack cheese.
6. Bake, covered, at 375* for 30 minutes.
7. Remove lid and continue baking for 15 more minutes, or till bubbly and browned slightly on all sides.
8. Serve with chips or dippers of your choice.
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