Mexican Spinach Dip Recipe

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1 (8-ounce) package cream cheese, softened

⅓ cup sour cream

1 large jalapeño chile, seeded and chopped fine

2 (10-ounce) cans Ro-Tel tomatoes, drained

1 small onion, chopped fine

1 (10-ounce) box frozen spinach, thawed and squeezed dry

3 cups shredded extra sharp cheddar cheese

1 teaspoon salt

½ teaspoon chili powder

½ teaspoon ground cumin


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