This is the best hot spinach dip ever. Our cook at the Kappa house in college made it and I made sure to have her write it down before she retired.
(This is not what mine looks like, it is an image from Pinterest.)
10 oz. frozen spinach, thawed and drained (press with a paper towel)
8 oz. Monterrey Jack cheese, grated
8 oz. cream cheese, softened
1/4 cup purple onion, finely chopped
1/4 cup Parmesan cheese, shredded
1 can rotel
cumin, to taste
Mix all ingredients thoroughly together in a bowl. Bake in a 12x12 baking dish at 350* for 30 minutes or until bubbly in center. Serve with pita chips or baguettes.