Mexican spinach and artichoke dip

By hkoeneman

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

Preparation

Step 1

Mix ingredients well, bake at 350 for 30 minutes or
slow cook in crock pot.