Smoky Mexican Spinach Dip

3 c. shredded Mexican cheese blend, or your favorite, divided
1 (15-oz.) can Rotel or Mexican diced tomatoes
1 (15-oz.) can black beans, drained and rinsed
12 oz. soft cream cheese
1 c. chopped green onions
½ c. sour cream
½ c. chopped fresh cilantro or parsley
¼ c. minced chipotles in adobo sauce
3 T. fresh lime juice
1 T. minced fresh garlic
1 t. ground cumin
2 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry.
Tortilla chips or cut veggies
1. Preheat oven 350.
2. Spray a 2qt. baking dish with PAM.
3. Blend 2 c. cheese, tomatoes, beans, cream cheese, green onions, sour cream, cilantro, chipotles, lime juice, garlic and cumin in a bowl with a hand mixer. Blend until mixed well.
4. Add spinach and blend until incorporated.
5. Transfer dip to prepared dish and top with remaining 1 c. cheese.
6. Bake dip until bubbly, about 20-30 minutes.
7. Place oven on BROIL and put dish in until cheese is light brown, 1-2 minutes.
8. Serve with chips or veggies.