Hot Mexican Spinach Dip

Hot Mexican Spinach Dip


"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."


30 m {{adjustedServings}} servings 40 cals
Serving size has been adjusted!

Original recipe yields 56 servings



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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  • Prep

  • Cook

  • Ready In

  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.
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  1. 488 Ratings


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 did...

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 consisten...

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...