CHEESY MEXICAN SPINACH DIP

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Spinach Dip has been an American favorite appetizer since the 1950’s, back when Lipton published the recipe on the back of their vegetable soup mix.  History in the making.  Today, Spinach Dip is as deliciously popular as ever – but even more delicious with this festive Mexican twist with multidimensional flavors!   Bring this Mexican Spinach Dip to Thanksgiving, Christmas, your holiday parties, game day, etc. and it will be the hit of the night and so crazy good you will be craving it long after the last chipful.

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 1  15 oz. can  black beans rinsed and drained
• 2 garlic cloves, minced
• 1 10 oz. can tomatoes with green chilies drained, (Rotel)
• 1 10 oz. pkg. frozen chopped spinach thawed and thoroughly drained/patted dry
• 2 teaspoons chili powder
• 1 tsp EACH ground cumin, salt
• 1/2 teaspoon smoked paprika
• 1/4 tsp EACH  dried oregano, cayenne pepper
• 1/3 cup mayonnaise (I use reduced-fat)
• 4 oz. cream cheese, softened (I use 1/3 less fat)
• 1 cup freshly grated sharp cheddar cheese divided
• 1 cup freshly grated Pepper Jack cheese divided
• 1/3 cup sour cream (I use reduced-fat)
• This warm, creamy, cheesy Mexican Spinach Dip is easy, make ahead, bursting with fiestalicious spices and quite possibly the BEST Spinach Dip ever AKA your new back pocket crowd pleasing appetizer for every occasion!

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Heat 1 tablespoon olive oil over medium high heat in a 12” oven proof skillet.* Add onions and sauté for approximately 3 minutes or until soft. Add red bell pepper, black beans and garlic and sauté for two additional minutes.
3. .........................
4. ............................

for full instruction please see : carlsbadcravings.com

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