This baked spinach dip has a Mexican twist with fresh chopped jalapenos, cumin, chili powder and cotija cheese and is perfect served with crunchy tortilla chips, I love the blue ones myself
Preheat oven to 375 degrees
In a mixing bowl, mix together the yogurt, cream cheese, 2 cups jack cheese, cotija cheese and garlic
Add the cumin, chili powder, salt, pepper, green onions and mix well
Mix in the jalapenos, spinach and chopped red peppers
Pour into a greased or sprayed casserole dish or a 10 inch oven safe skillet
Sprinkle the remaining 1 cup of jack cheese, cilantro and sliced jalapenos
Place in the oven and bake until golden brown and bubbly for 25 to 40 minutes
Serve with tortilla chips, crackers or toasts for a crowd pleasing appetizer