Baja Spinach Dip Recipes

MEXICAN SPINACH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly.
• Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.

CLASSIC SPINACH DIP

Steps:

• In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry. , In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers.

BAJA SPINACH DIP

Steps:

• In a large skillet, bring 1/2 inch of water to a boil.
• Cut stems off spinach, cut leaves in thirds.
• Add spinach; cook for 2 minutes or until wilted.
• Drain well.
• In a large skillet, saute onion in oil until tender, the baking does not cook them much so sauté to your preference. Add garlic.
• Stir in tomatoes and cream cheese until blended.
• Remove skillet from burner.
• Stir in spinach, salt, cheese blend, vinegar, pepper sauce, and sliced black olives (if adding).
• Transfer to a greased 8 inch square baking dish. At this point, you could refrigerate until you bake it.
• Bake, covered, at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned.
• Serve warm with tortilla chips or toasted pita.

BAJA DIP

Steps:

• Spread the hummus over the bottom of a 1-quart glass dish.
• Next, sprinkle evenly with avocado.
• Sprinkle lime juice over the avocado; season lightly with salt and pepper if desired.
• Top with salsa, sour cream, and cilantro.
• Cover and chill until ready to serve.
• Serve with tortilla chips.