Spicy South of the Border Spinach Cheese Dip

Spicy South of the Border Spinach Cheese Dip

87 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Recipe by  MARBALET

“Good 'n' spicy. Not your typical spinach dip recipe. No artichokes, here! Serve this tasty treat with tortilla chips.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 5 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Saute onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in tomatoes and chiles, let cook 2 minutes.
  3. Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar. Season with salt and pepper to taste. Spoon mixture into shallow baking dish like a 9 inch quiche dish or pie plate.
  4. Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.

Share It

Reviews (87)

Rate This Recipe
Brown Sugar Girl

Brown Sugar Girl

I searched out this recipe and made it for a friend of mine who's pregnant and craving spicy spinach dip without artichokes. Unfortunately, she may have to wait for the second batch...this is REALLY GOOD! If you want it mild, follow the recipe as written. But if you want it kickin’, try my modifications: use only 1 tablespoon of oil, add 1 minced garlic clove to the onion, replace the tomatoes with 2 cans of Ro*tel AND keep the 1 can of diced chilies, use a blend of shredded cheeses (cheddar, monterey jack, pepper jack, colby, etc., whatever you choose), use enough black pepper and cayenne pepper to suit your taste (maybe 1/4 teaspoon of each), and add 1/4 teaspoon cumin. Finally, seal the deal with a dash or two of cajun seasoning.



This dip received rave reviews from my boyfriend and his other Monday Night Football watching friends. I did make some suggested substitutions by other reviewers and others to try and make this a "healthier dip" (as if such a thing were possible!). I substitued NO FAT Half and Half for the real stuff, Neufchatel Cheese for the cream cheese, and 2 (10 oz.) cans of Rotel Original diced Tomatoes and Green Chillies (drained) for the separate cans of tomatoes and diced chillies. In addition, I only used 8 oz. of Monterey Jack. Finally, I added 10 drops of Franks Red Hot Sauce to mixture to spice it up a little. I used a 7 X 11-in glass baking pan....it looked great and tasted great even though these changes make it lower in fat. Highly recommed this recipe!

solemn chef

solemn chef

Great recipe - I make it all the time. I use 1 can of chiles and 1 can of spicy Rotel (drained) instead of tomatoes. I use a full cup of half n half - otherwise the dip is too thick.

More Reviews

Similar Recipes

Artichoke Spinach Dip

Artichoke Spinach Dip

Hot Mexican Spinach Dip

Hot Mexican Spinach Dip

Salsa Cheese Boule Dip

Salsa Cheese Boule Dip

Easy Spinach Dip

Easy Spinach Dip

Alaskan Spicy Spinach Dip

Alaskan Spicy Spinach Dip

Mexican Spinach Dip

Mexican Spinach Dip


Amount Per Serving (5 total)

  • Calories
  • 524 cal
  • 26%
  • Fat
  • 44.4 g
  • 68%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 21.8 g
  • 44%
  • Cholesterol
  • 118 mg
  • 39%
  • Sodium
  • 704 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Artichoke Spinach Dip


next recipe:

No Mayo 3 Cheese Spinach Dip