Mexican Spinach Dip Recipe

Introduction

This Mexican Spinach Dip is a creamy, flavorful appetizer perfect for any gathering. Packed with melted cheddar, spicy jalapeño, and tender spinach, it’s a crowd-pleaser that’s easy to prepare and bake to golden perfection.

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 oven rack to middle position and preheat 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 cream cheese, sour cream, and jalapeño until smooth.
3. Step 3: Fold in the drained Ro-Tel tomatoes, then add the chopped onion and spinach. Mix gently to combine.
4. Step 4: Stir in shredded cheddar cheese, salt, chili powder, and ground cumin until well blended.
5. Step 5: Pour the mixture into the prepared baking dish, spreading evenly.
6. Step 6: Bake for 30-35 minutes, or until the edges are bubbling and the top is golden brown.
7. Step 7: Serve warm with tortilla chips or french bread rounds.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a dash of hot sauce.
• Substitute pepper jack cheese for a spicier flavor variation.
• Use fresh tomatoes chopped finely if Ro-Tel is unavailable, but drain any excess liquid well.
• To keep the dip creamier, avoid overbaking by checking at 30 minutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325 degrees F until warmed through or in the microwave in short bursts, stirring in between to maintain creaminess.

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 dip mixture a few hours before baking. Keep it covered in the refrigerator and bake just before serving.

Can I use fresh spinach instead of frozen?

Absolutely. Use about 10 ounces of fresh spinach, sauté it briefly until wilted, then drain and squeeze out excess moisture before adding to the dip.

Mexican Spinach Dip Recipe

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★★★★★

4.8 from 105 reviews

This Mexican Spinach Dip is a creamy, flavorful appetizer perfect for parties or casual gatherings. Combining the richness of cream cheese and sour cream with the spicy kick of jalapeños, zesty Ro-Tel tomatoes, fresh onions, and nutritious spinach, this baked dip is topped with sharp cheddar cheese and seasoned with classic southwestern spices. Serve warm with tortilla chips or crusty French bread for a crowd-pleasing starter.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 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

Vegetables & Aromatics

• 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

Cheese & Seasonings

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

Instructions

1. Preheat Oven: Move the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Lightly spray an 8-inch square baking dish with non-stick cooking spray to prevent sticking.
2. Mix Cream Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and finely chopped jalapeño. Stir until smooth and well blended.
3. Add Tomatoes: Gently fold in the drained Ro-Tel tomatoes into the cream cheese mixture, distributing them evenly.
4. Incorporate Onion and Spinach: Fold the finely chopped onion and well-drained thawed spinach into the mixture, ensuring even distribution throughout.
5. Combine Cheese: Add in the shredded extra sharp cheddar cheese, folding gently to incorporate without breaking up the cheese too much.
6. Season: Add salt, chili powder, and ground cumin to the mixture. Mix thoroughly until all ingredients are well combined.
7. Bake: Pour the completed mixture into the prepared baking dish. Bake for 30 to 35 minutes, or until the edges are bubbling and the dip develops a golden-brown crust.
8. Serve: Remove from oven and allow to cool slightly before serving. Enjoy warm with tortilla chips or French bread rounds for dipping.

Notes

• Ensure the frozen spinach is thoroughly thawed and squeezed dry to avoid a watery dip.
• Adjust jalapeño quantity based on preferred spice level; keep seeds for extra heat.
• Ro-Tel tomatoes add zest and mild heat, but you can substitute with diced tomatoes and green chilies.
• This dip can be prepared a day ahead, covered, and refrigerated; just bake before serving.
• Consider adding a sprinkle of fresh cilantro or a squeeze of lime for added freshness when serving.

Keywords: Mexican Spinach Dip, baked spinach dip, spicy appetizer, party dip, cream cheese dip, Ro-Tel dip, jalapeño dip