Mexican Spinach Dip Recipes

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MEXICAN SPINACH DIP



Mexican Spinach Dip image

A hot, easy-to-make dip that always draws requests for the recipe. Any flavors of diced tomatoes with green chilies can be used to vary the flavor and spiciness. I usually use one Milder and one Mexican so everyone can enjoy.

Provided by LISSALEONE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 48

Number Of Ingredients 9

8 ounces cream cheese, softened
8 ounces sour cream
1 (1 pound) loaf processed cheese (i.e. Velveeta®), cubed
2 cups shredded Mexican cheese blend
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1.25 ounce) package taco seasoning mix
2 tomatoes, chopped
½ cup green onions, chopped

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.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 2.7 g, Cholesterol 20.1 mg, Fat 6.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 283.2 mg, Sugar 1 g

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

MEXICAN SPINACH CHEESE DIP



Mexican Spinach Cheese Dip image

My mother created this recipe and I remember her bringing it to every potluck dinner we ever went to (the guests always asked for that). I carried on the tradition, and I have not once left a dinner where I was not asked for the recipe. It's delicious (and nearly fool-proof)!

Provided by zily2356

Categories     Spinach

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen spinach, thawed in microwave and squeezed dry
1 (8 ounce) package cream cheese, softened (unwrap, place on plate and microwave for short stints)
1 cup half-and-half
1 (8 ounce) package cheddar cheese
1 small onions (to taste) or 1 small a few scallion, chopped (to taste)
1 green bell peppers (to taste) or 1 poblano pepper, chopped (to taste)
3 chopped jalapeno peppers (canned and drained, or fresh, to taste)
1 tablespoon vegetable oil or 1 tablespoon olive oil
2 -3 roma tomatoes

Steps:

  • Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.
  • Sauté together in oil the onion/scallions and peppers for a few minutes, just until softened.
  • Fold onion/peppers into cheese/spinach mixture.
  • Halve crosswise, squeeze out seeds and cut tomatoes into ½" cubes.
  • Fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half.
  • Oil or butter a casserole dish and pour in dip.
  • Loosely lay a piece of foil over the top - do NOT seal - you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.
  • Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.
  • The dip will be looser when hot but will set up thicker as it cools.

Nutrition Facts : Calories 290.7, Fat 24.9, SaturatedFat 14.7, Cholesterol 72.2, Sodium 302.8, Carbohydrate 6.6, Fiber 1.9, Sugar 1.9, Protein 12.1

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

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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