Mexican Spinach Dip

Grubilicious Contributor: Allison Byman

1 10oz pkg frozen spinach chopped, thawed and drained
1 8oz pkg room temp cream cheese
1/2 chopped onion (although I forget it a lot)
1/8 or 1/4 cup fresh or canned jalapenos, seeded and chopped
2 cans rotel regular (one drained and one undrained)
12 oz grated mexican cheese blend
1/3 cup sour cream

Combine all in mixing bowl and turn into casserole dish. Bake 30 minutes at350 until hot and bubbly. Serve with tortilla chips- Tostito Gold are the best. Can be made aheadand kept refridgerated. Bake when ready to serve.