2 Cans tomatoes with chili peppers (such as Rotel), drained
1 (12 oz) Package Mexican shredded cheese
1 Small fresh jalapeno, seeds removed & minced
1/3 Cup sour cream
1/4 Cup white onions, chopped
1/4 Teaspoon cumin
1/2 Teaspoon chili powder
Pita or tortilla chips
Instructions
Preheat oven to 350�F.
In a large bowl, combine all ingredients and mix well. The spinach may seem difficult to incorporate but as you stir, it will soften and blend with the other ingredients.
Transfer mixture to a 2 quart casserole dish. Bake at 350�F for about 30 minutes or until hot and bubbly. Serve warm with chips.
Store any leftovers in refrigerator for up to 3 days.