Mexican Spinach Dip

6 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“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.” - by LISSALEONE

Ingredients

8 ounces cream cheese, softened
8 ounces sour cream
1 (1 pound) loaf processed cheese (i.e. Velveeta®), cubed
2 cups shredded Mexican cheese blend
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1.25 ounce) package taco seasoning mix
2 tomatoes, chopped
1/2 cup green onions, chopped

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.

Nutrition

Amount Per Serving (48 total)

Calories
86 cal
4%

Fat
6.8 g
11%

Carbs
2.7 g
< 1%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

werscotties

May. 6, 2008

"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 great...." See more Would make it again."

Claxwell

Jun. 22, 2009

"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...." See more"