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Hot Mexican Spinach Dip

Hot Mexican Spinach Dip

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Linda

Linda

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 56 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 40 kcal
  • 2%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Music City Foodie
82

Music City Foodie

8/10/2003

I made this recipe for a huge reception (1000 people)last weekend and it was a big hit. I got several requests for the recipe. I made a few modifications. 1)I completely omitted the milk. It didn't need it. 2)I added some Rotel Extra Hot tomatoes to add a little kick. 3) I used "mexican blend) cheese instead of Monterey Jack. This is a quick easy recipe that is easy to scale for large crowds.

luv2cook
57

luv2cook

1/26/2004

This is a very tasty and easy to prepare recipe! I have made it several times and everyone always loves it. The first time I made it, I included the evaporated milk per the recipe. The consistency was a little "soupy", so the next time I omitted the milk. Without it, the dip was much easier to scoop up with tortilla chips and I actually think it had more flavor. This is definitely a recipe that has been added to my list of favorites.

CARYN77
49

CARYN77

4/6/2003

This recipe is one we make quite often at my place, although with a few changes! I use cheddar cheese instead of the jack, and half and half cream instead of the evaporated. Be sure to use hot salsa and let it get nice and bubbley hot in the oven!

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