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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.

Ingredients

Scale

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

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