Mexican Spinach Dip Recipe

Introduction

This Mexican Spinach Dip is a creamy, flavorful appetizer perfect for parties or casual gatherings. Blending spicy jalapeño, tangy tomatoes, and melted cheddar cheese, it’s sure to be a crowd-pleaser.

Ingredients

• 8 ounces cream cheese, softened
• ⅓ cup sour cream
• 1 large jalapeño, seeded and chopped fine
• 2 (10-ounce) cans Ro-Tel tomatoes, drained
• 1 small onion, chopped fine
• 1 (10-ounce) box frozen spinach, thawed and squeezed dry
• 3 cups shredded extra sharp cheddar cheese
• 1 teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon ground cumin

Instructions

1. Step 1: Move the oven rack to the middle position and preheat the oven to 350 degrees F. Spray an 8-inch square baking dish with non-stick cooking spray.
2. Step 2: In a large bowl, mix together the cream cheese, sour cream, and chopped jalapeño until smooth and well combined.
3. Step 3: Fold in the drained Ro-Tel tomatoes, then add the chopped onion and thawed, squeezed spinach. Mix gently to combine.
4. Step 4: Stir in the shredded cheddar cheese, salt, chili powder, and ground cumin, mixing until everything is evenly blended.
5. Step 5: Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Step 6: Bake for 30 to 35 minutes, or until the edges are bubbling and the top is golden brown.
7. Step 7: Remove from the oven and serve warm with tortilla chips or French bread rounds for dipping.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a dash of hot sauce to the mixture.
• Swap cheddar for pepper jack cheese to enhance the spicy flavor.
• Use fresh spinach instead of frozen by sautéing it lightly first and squeezing out excess moisture.
• Add a squeeze of lime juice before baking to brighten the flavors.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, or microwave in short intervals, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the mixture a day in advance and refrigerate it before baking. Let it come to room temperature slightly before baking for best results.

What can I serve this dip with?

Tortilla chips, French bread rounds, pita chips, or fresh vegetable sticks all pair wonderfully with this creamy dip.

Mexican Spinach Dip Recipe

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★★★★★

4.6 from 130 reviews

This Mexican Spinach Dip is a creamy, cheesy, and flavorful appetizer perfect for entertaining. It combines softened cream cheese, sour cream, spicy jalapeño, tangy Ro-Tel tomatoes, tender spinach, and sharp cheddar cheese, seasoned with chili powder and cumin. Baked until bubbly and golden brown, it pairs perfectly with tortilla chips or French bread rounds for a crowd-pleasing snack.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Base Ingredients

• 8 ounces cream cheese, softened
• ⅓ cup sour cream
• 1 large jalapeño, seeded and chopped fine

Vegetables

• 2 (10-ounce) cans Ro-Tel tomatoes, drained
• 1 small onion, chopped fine
• 1 (10-ounce) box frozen spinach, thawed and squeezed dry

Cheese & Seasonings

• 3 cups shredded extra sharp cheddar cheese
• 1 teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon ground cumin

Instructions

1. Preheat Oven and Prepare Dish: Move the oven rack to the middle position and preheat the oven to 350°F (175°C). Spray an 8-inch square baking dish with non-stick cooking spray to prevent sticking.
2. Mix Cream Base: In a large bowl, combine the softened cream cheese, sour cream, and finely chopped jalapeño. Stir until smooth and well incorporated, forming the creamy base for your dip.
3. Add Tomatoes: Fold in the drained Ro-Tel tomatoes gently to maintain some texture and juiciness within the dip mixture.
4. Incorporate Vegetables: Carefully fold the finely chopped onion and well-drained frozen spinach into the mixture, ensuring even distribution of flavors and textures.
5. Mix in Cheese: Add the shredded extra sharp cheddar cheese and fold it into the mixture thoroughly to ensure every bite will be cheesy and rich.
6. Season the Dip: Sprinkle in the salt, chili powder, and ground cumin. Mix well until all ingredients are evenly combined to create a balanced, flavorful dip.
7. Bake: Pour the prepared mixture into the sprayed baking dish. Bake for 30-35 minutes, or until the edges are bubbling and the top is golden brown, signaling the dip is hot and ready to serve.
8. Serve: Remove from oven and let cool slightly before serving. Enjoy warm with tortilla chips or French bread rounds for dipping.

Notes

• Be sure to thoroughly squeeze the thawed spinach to remove excess moisture for a creamy, non-watery dip.
• For extra heat, leave some jalapeño seeds or add a pinch of cayenne pepper.
• Use freshly shredded cheddar cheese instead of pre-shredded for better melt and flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, reheat gently before serving.
• This dip can be made ahead and baked just before guests arrive to save time.

Keywords: Mexican spinach dip, cheesy spinach dip, baked spinach dip, appetizer, party dip, jalapeño dip, spicy spinach dip