Zesty Spinach Artichoke Dip

Zesty Spinach Artichoke Dip

2 10 oz packages frozen chopped spinach, thawed and drained
2 8 oz packages cream cheese, softened
2 cups shredded Monterey jack cheese
1 cup freshly grated parmesan cheese
1 small onion, chopped
1 14 oz can artichoke hearts, drained and chopped
2 10 oz cans rotel, drained
2 tsps cumin
2 tsps chili powder
1 tsp garlic powder

Combine and place in a greased 2-½ quart baking dish. Bake uncovered at 350 for 30 minutes or until bubbly.
A couple of notes about this recipe…it makes quite a bit, so if you are making it for a smaller crowd, I would consider halving it. Also, for the artichoke hearts, I like to get the marinated ones, but non-marinated works fine, too. I got this recipe from my friend Marlo, who is a great cook! I usually change recipes when I make them, but this one does not need a bit of tweaking, it is perfect just how it is!