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Spicy South Of The Border Spinach Cheese Dip
I have made this recipe at least two or three times a month for the last year. It is the first thing requested and the first thing gone at every event. I have even had the executive chef for a nearby Hilton Hotel ask for the recipe. I have made only one change which is using a various cans of Rotel to ajust spiciness to the event and I sautee the onion with the Rotel until most juices have evaporated. Great Recipe.
5 users found this review helpful
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Reviewed On:
Aug. 31, 2007
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