Mexican spinach and artichoke dip
By hkoeneman
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Ingredients
- 2 (10 oz.) pkgs. chopped frozen spinach (drain very well)
- 2 (8 oz.) pkgs. of cream cheese (softened)
- 2 cups grated Mexican cheese
- 1 cup grated parmesan cheese
- 1 extra small onion, chopped
- 1 (14 oz.) can artichoke hearts (drain well)
- 2 cans Rotel tomatoes (drain)
- 1 package taco seasoning
Details
Preparation
Step 1
Mix ingredients well, bake at 350 for 30 minutes or
slow cook in crock pot.
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