The Soup Diva

• 10 oz frozen spinach, thawed and diced very fine
• 8 oz pkg cream cheese, cubed and softened
• 2 cups pepper Jack cheese, shredded
• ¼ cup Parmesan cheese
• 1/8 cup dried onion flakes, rehydrated (I use the ¼ cup measure for this)
• ¼ cup salsa
• 3 jarred jalapeno pepper slices, seeds removed and minced fine (optional)
• 1 tsp garlic powder
• Salt and pepper to taste
• Milk (if needed)

Stir together. Add a little milk if it looks too dry. Bake in oven at 350 half an hour or in slow cooker 2-4 hours. Can half for smaller batch or divide into two dishes if desired.

I adapted this recipe from my niece Becca’s, who is an awesome cook in her own right!