Mexican Spinach Dip - cooking recipe

Ingredients

20 ounces frozen spinach, thawed and drained
8 ounces cream cheese
1 cup onion, diced
10 ounces Rotel Tomatoes, drained well
16 ounces monterey jack cheese
1 teaspoon garlic powder
1 cup parmesan cheese
salt and pepper
black olives (optional)
jalapeno (optional)

Preparation

Thaw and drain spinach well, removing all water.
Add 12 oz. of Monterey Jack cheese (reserving 4 oz.).
Add 8 oz Cream cheese, tomatoes, onion, garlic, salt, pepper, and Parmesan cheese, mixing well.
Top with remaining Monterey Jack cheese.
Cover and bake at 375 for 45 minutes.
Do not overcook.
Serve with tortilla chips, salsa and sour cream.