Mexican Spinach Dip

Mexican Spinach Dip

8
LISSALEONE 0

"A hot, easy-to-make dip that always draws requests for the recipe. Any flavors of diced tomatoes with green chilies can be used to vary the flavor and spiciness. I usually use one Milder and one Mexican so everyone can enjoy."

Ingredients

40 m {{adjustedServings}} servings 86 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly.
  3. Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.
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Reviews

8
  1. 10 Ratings

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This was a great recipe, it was easy to make and everyone raved about it. I was asked for the recipe many times. Made it the night before my party and baked it before serving and it worked out ...

This dip was a huge hit at wine night. So unhealthy, but so hard to stop eating. Everyone wanted to know what was in it. It makes a ton. You might want to cut the recipe in half.

The leftovers that we had made a great stuffing for enchiladas!