Southwestern Spinach-Black Bean Dip

• 1 (16 ounce) package frozen chopped spinach
• 1 small onion, chopped
• 1 -2 tablespoon olive oil
• 4 ounces cream cheese, softened
• 1 (15 ounce) can black beans, drained
• 1 (10 1/2 ounce) can Rotel Tomatoes
• 1 (11 ounce) can corn niblets (I use Green Giant Mexi-Corn)
• 1 cup cheddar cheese, shredded
• 2 tablespoons cumin
• 1 teaspoon chili powder
• salt & pepper

1. Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes.
2. Add salt and pepper to taste.
3. Add the Rotel tomatoes, cumin, chili powder.
4. Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts.
5. Add black beans and corn, mix well, then add cheddar cheese.
6. Stir until the cheese is melted.
7. If the mixture gets too thick, add milk to thin it out to desired consistency.
8. Serve with tortilla chips or as a side dish.

spinach, onion, olive oil, cream cheese, black beans, tomatoes, corn niblets, cheddar cheese, cumin, chili powder, salt

Taken from www.food.com/recipe/southwestern-spinach-black-bean-dip-169131 (may not work)