Mexican Spinach Dip

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8 ounces cream cheese softened

⅓ cup sour cream

1 large jalapeño seeded and chopped fine

2 10-ounce cans Ro-Tel tomatoes drained

1 small onion chopped fine

1 10-ounce box frozen spinach thawed and squeezed dry

3 cups shredded extra sharp cheddar cheese

1 teaspoon salt

½ teaspoon chili powder

½ teaspoon ground cumin

Directions at foodfolksandfun.net

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