Creamy Spinach Artichoke Dip

• 2 packets frozen, chopped spinach, thawed
• 2 8-oz packages cream cheese, room tempature
• 2 cans mild rotel
• 2 cups grated monterey jack cheese
• 1 cup parmesan cheese
• 1 onion, diced
• 1 package frozen artichoke hearts, thawed and chopped
• 2 teaspoons cumin
• 1/2 teaspoon chili powder
• 3 cloves garlic, minced
• 1 tablespoon olive oil (or enough to lightly coat pan)

1. Preheat oven to 450 degrees.
2. Heat olive oil in a medium pan. Saute onions until translucent but not browned. Add minced garlic and cook for another 2-3 minutes until soft. Remove from heat.
3. Combine all ingredients in a medium bowl until thoroughly combined. Season to taste with salt and pepper.
4. Transfer to a large baking dish. Bake for about 45 minutes or until bubbling and heated through.
5. Serve with tortilla chips, salsa, sour cream (optional), or your dipping item of choice!

packets frozen, cream cheese, grated monterey, parmesan cheese, onion, cumin, chili powder, garlic, olive oil

Taken from food52.com/recipes/8028-creamy-spinach-artichoke-dip (may not work)