Cheesy Mexican Spinach Dip

Intro

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What You Need:

• 1 Tbsp. olive oil

• 1/2 onion, diced

• 1/2 red bell pepper, diced

• 1 can (15 oz) black beans, rinsed and drained

• 2 cloves minced garlic

• 1 can (10 oz) Rotel, drained

• 1 pkg. (10 oz) frozen chopped spinach, thawed and drained, then patted dry

• 2 tsp. chili powder

• 1 tsp. ground cumin

• 1 tsp. salt

• 1/2 tsp. smoked paprika

• 1/4 tsp. oregano

• 1/4 tsp. cayenne pepper

• 1/3 cup mayonnaise

• 4 oz. cream cheese, softened

• 1 cup shredded sharp cheddar cheese, divided

• 1 cup shredded Pepper Jack cheese, divided

• 1/3 cup sour cream

Directions:

1. Heat olive oil over medium high heat in an oven proof skillet.

2. Add onions and saute for about 3 minutes or until softened.

3. Add bell pepper, black beans, and garlic. Saute for an additional 2 minutes.

4. Stir in Rotel, spinach, chili powder, cumin, salt, smoked paprika, oregano, cayenne, and mayo.

5. Cook until spinach is heated through, then reduce heat to low and add cream cheese.

6. Stir until cream cheese has melted.

7. Add half the cheddar and stir until melted, followed by half the pepper jack and stir until melted.

8. Stir in sour cream until well combined.

9. Top dip with remaining cheddar and pepper jack cheeses.

10. Transfer to a preheated 350 degree oven and bake for 20 minutes.

11. Then broil until cheese is golden.

12. Serve with tortilla chips.

Recipe from Carlsbad Cravings