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“This was recently served at a football game party and everyone loved it. My friend shared her recipe for this delicious and different Mexican dip.”
READY IN:
55mins
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • 1 (8 ounce) package cream cheese, at room temperature
  • 12 white onion, finely chopped
  • 18-14 cup fresh or canned jalapeno, seeded and finely chopped
  • 2 cans Rotel Tomatoes (1 drained, 1 undrained)
  • 12 ounces grated Mexican blend cheese
  • 13 cup sour cream
  • 14 teaspoon cumin, to taste
  • 12 teaspoon chili powder, to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl and mix well.
  3. Turn into a baking dish or casserole that has been lightly sprayed with nonstick cooking spray.
  4. Bake for 30 minutes or until hot and bubbly.
  5. Serve with tortilla or corn chips.
  6. Can be made ahead and refrigerated.
  7. Bake when ready to serve.

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