Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies), drained
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- In a large skillet, melt butter over medium heat. Add chopped onion and sauté until soft, about 3 minutes.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add the drained spinach and Rotel, stirring well to combine.
- Reduce heat to low and add cream cheese, stirring until melted and smooth.
- Mix in the Monterey Jack and cheddar cheese, stirring until fully melted.
- Stir in sour cream, cumin, and cayenne pepper. Season with salt and pepper to taste.
- Cook for another 2-3 minutes, stirring occasionally, until everything is well combined and heated through.
- Serve warm with tortilla chips, crackers, or fresh veggies.
Would you like any variations or adjustments? 😊