Hot Mexican Spinach Dip371 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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.” - by Linda
Original recipe yields 7 cups
- 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.
Amount Per Serving (56 total)
- 40 cal
- 3.1 g
- 1.4 g
- < 1%
Based on a 2,000 calorie diet
Reviews (371)Rate This Recipe
"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 ne..." See moreed 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."
"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..." See more 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."
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