Spicy Southwestern Spinach Dip Recipes

VELVEETA® SPICY SPINACH DIP

Steps:

• Place spinach in large microwaveable bowl. Microwave on HIGH 5 min.
• Add remaining ingredients; mix well.
• Microwave 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

SPICY SOUTHWESTERN SPINACH DIP

Steps:

• Add the olive oil to the instant pot and saute the garlic, spinach, and tomatoes until the spinach is cooked down. Turn off the saute function.
• Add in the sour cream, half and half, cream cheese (cubed), mozzarella, cheddar, jalapeños, olives, onion powder, chili powder, cumin and hot sauce.
• Lock the lid and turn the valve to closed. Set the timer on the Instant Pot for 4 minutes at manual (high) pressure.
• Once it beeps done, carefully release the pressure and stir the contents to combine - add salt and pepper to taste.
• Pour into a serving bowl - we served ours by adding 2 ancho chiles for a little extra heat.

SPICY SOUTHWESTERN SPINACH DIP

Steps:

• Preheat oven to 400°F. Line a baking sheet with foil. Set aside.
• Thaw the chopped spinach and place in a colander to drain. Gently press the spinach with the back of a spoon to remove the excess water.
• In a large mixing bowl combine the cream cheese, cilantro, onion, Rotel tomatoes, spinach, half the grated Monterey Jack cheese, and 2 teaspoons red pepper flakes. Mix on medium speed until combined. Add some of the reserved liquid from the tomatoes to thin if needed.
• Pour into a greased casserole dish or 9-inch pie plate. Top with remaining Jack cheese and red pepper flakes if using.
• Bake at 400°F for 30 minutes or until top is golden brown and dip is bubbly.

ALASKAN SPICY SPINACH DIP

Steps:

• Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

SLOW-COOKER SOUTHWEST ARTICHOKE AND SPINACH DIP

Steps:

• Spray 1- to 1 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
• Cover; cook on Low heat setting 2 to 3 hours.
• Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.

BEST SPINACH DIP EVER

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
• Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

SOUTHWEST SPINACH DIP

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet. Add onions and jalapenos and saute until tender, about 5 minutes. Add chopped baby spinach and continue to cook until wilted. Add 2/3 of tomatoes and cook 3 minutes more.
• Remove skillet from heat. Stir in Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Spoon into 1 1/2 quart baking dish. Bake 35 minutes or until hot and bubbly.
• Top with sharp Cheddar cheese. Sprinkle with remaining chopped tomato. Serve immediately with tortilla chips.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.