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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/mexican-spinach-dip-recipe/