Hot Mexican Spinach Dip Recipes

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HOT MEXICAN-STYLE SPINACH DIP



Hot Mexican-Style Spinach Dip image

Make and share this Hot Mexican-Style Spinach Dip recipe from Food.com.

Provided by kitty.rock

Categories     Brunch

Time 50m

Yield 12 1/2 cup servings, 12 serving(s)

Number Of Ingredients 12

1 medium onion, finely diced
2 tablespoons canola oil or 2 tablespoons olive oil
2 medium tomatoes, peeled, seeded, and chopped
2 tablespoons chopped jalapeno peppers
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup half-and-half cream
2 cups shredded monterey jack cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
2 (2 1/4 ounce) cans sliced ripe olives, drained
1 tablespoon red wine vinegar
1/4 teaspoon kosher sea salt
1/4 teaspoon black pepper

Steps:

  • Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
  • Add tomatoes and jalapeno pepper, cook 2 minutes more.
  • Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
  • Spoon mixture into a greased 2-quart baking dish.
  • Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
  • Serve warm with tortilla chips.

Nutrition Facts : Calories 208.5, Fat 18.1, SaturatedFat 9, Cholesterol 45, Sodium 312.9, Carbohydrate 5.2, Fiber 1.4, Sugar 1.9, Protein 7.6

HOT MEXICAN SPINACH DIP



Hot Mexican Spinach Dip image

Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.

Provided by Linda

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 30m

Yield 56

Number Of Ingredients 8

1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
  • Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

Nutrition Facts : Calories 40 calories, Carbohydrate 1.4 g, Cholesterol 9.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 99.8 mg, Sugar 0.8 g

HOT MEXICAN SPINACH QUESO DIP



Hot Mexican Spinach Queso Dip image

Straight from the oven, this dip is thin and creamy. It is delicious served over pasta. Let it cool a little and it firms up into a fantastic dips for fresh veggies or tortilla chips.

Provided by Sandy in Oklahoma

Categories     Cheese

Time 25m

Yield 7 cups

Number Of Ingredients 7

1 (16 ounce) jar medium salsa
1 lb fresh spinach, cleaned and loosely chopped
2 cups shredded monterey jack cheese
8 ounces cream cheese, softened, cubed
1 cup evaporated milk (NOT sweetened condensed)
1 (4 ounce) can chopped black olives, drained
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, add all the above ingredients and mix well.
  • Pour into a shallow ovenproof baking dish, bake mixture for 20 minutes or until bubbly.

Nutrition Facts : Calories 334.5, Fat 25.9, SaturatedFat 15.2, Cholesterol 74.8, Sodium 925.9, Carbohydrate 12.5, Fiber 3.1, Sugar 2.7, Protein 15.9

MEXICAN SPINACH DIP



Mexican Spinach Dip image

Feed a crowd with this hot and spicy Mexican Spinach Dip! This Mexican Spinach Dip includes jalapeño cream cheese and Mexican cheeses to heat up the party.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 32 servings, 2 Tbsp. each.

Number Of Ingredients 4

1 tub (8 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese spread and sour cream in large bowl with mixer until blended. Add spinach and 1-1/2 cups shredded cheese; mix well.
  • Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
  • Bake 20 min. Sprinkle with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0.7305 g, Protein 3 g

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