Mexican Spinach Dip with chipotles

By ezunich

Ingredients

• 3 cups shredded Mexican cheese, blend
• 1 can Mexican diced tomatoes (15 oz ) drained
• 1 can black beans (15 oz) drained and rinsed.
• 12 oz cream cheese, softened
• 1 cup sliced scallions
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 1/4 cup minced chipotles in adobo sauce
• 3 tbs lime juice
• 1 tbs minced fresh garlic
• 1 tsp ground cumin
• 2 pkg frozen chopped spinach (10 oz) thawed and squeezed dry
• Tortilla chips

Preparation

Step 1

Preheat oven to 350°. Coat a 2 quart baking dish with nonstick spray. Blend 2 cups cheese, tomatoes, beans, cream cheese, scallions, sour cream, cilantro, chipotles, lime juice, garlic and cumin in a bowl with a hand mixer on medium speed until combined. Add spinach and blend until incorporated. Transfer dip to prepared dish and top with remaining 1 cup cheese. Bake dip until bubbly, 30 minutes. Preheat broiler to high with rack 6 inches from element. Broil dip until cheese is light brown 1-2 minutes. Serve dip with chips.