Mexican Spinach Dip You Have To Try

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Mexican Spinach Dip

"A warm, easy-to-make dip that always draws requests for the recipe. Any flavors of diced tomatoes with inexperienced chilies can be used to differ the taste and spiciness. I commonly use one Milder and one Mexican so everyone can experience."

Ingredients :

8 ounces cream cheese, softened
eight ounces bitter cream
1 (1 pound) loaf processed cheese (i.E. Velveeta®), cubed
2 cups shredded Mexican cheese combination
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) package frozen chopped spinach, thawed and tired
1 (1.25 ounce) bundle taco seasoning blend
2 tomatoes, chopped
half of cup inexperienced onions, chopped

Instructions :

Prep : 10M	Cook : 48M	Ready in : 40M

Preheat the oven to 350 ranges F (175 tiers C).
In a 2 quart or 9x13 inch casserole dish, integrate the cream cheese, sour cream and processed cheese. Heat in the microwave until substances are soft enough to stir together, approximately 1 minute. Stir inside the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning blend. Spread evenly.
Bake exposed inside the preheated oven until hot and bubbly, approximately 30 minutes. Sprinkle tomatoes and green onions on pinnacle before serving. This also can be made beforehand of time, refrigerated, and baked just before serving.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, prepare dinner it evenly, and make clean-up simpler.

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