You’ll love my twist on spinach dip! This Mexican Spinach Dip is made with all-natural ingredients, full of veggies and perfect for any occasion!
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Well, despite what the weather may be saying otherwise here in my part of Texas, fall is just around the corner and that brings with it football season! I wasn’t always a football fan but over the years, we’ve become big fans of the Houston Texans, our alama mater, the Texas A&M Aggies and of course our state-winning high school football team (they won last year and that was a pretty amazing journey!) My daughter is in the marching band, so we enjoy some Friday Night Lights most weekends so we can watch the band perform!
With football, there comes tailgating and we do love our munchies! Today I’m sharing with you a recipe I discovered in one of those “church-group” cookbooks. I’ve modified it a bit to make it a tad healthier but it still delivers with tons of flavor. This Mexican Spinach Dip will knock your socks off! It’s like a chile con queso but with all veggies and the addition of spinach. Y’all, it is SO yummy-we couldn’t get enough of it!
All-Natural Ingredients Spinach Dip
What I especially like about this Mexican Spinach Dip is that it is made from all natural ingredients. Fresh shredded cheddar cheese, fresh spinach, canned diced tomatoes, fresh spices and more make this a dip I love to serve my guests. And despite the number of ingredients, it really does come together quickly. I love that it bakes up easily and pulling it out warm and bubbly with a bit of a toasted top makes it even more delicious. I like to bake it in a oven proof casserole dish like this 2 quart oven safe stoneware baker dish. I sometimes serve my dip with pita chips but it’s also delicious with regular tortilla chips. I even think sliced bell peppers would be delicious!
I hope you’ll give this Mexican Spinach Dip a try at your next tailgate or gathering.
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Mexican Spinach Dip
- 5 oz baby spinach washed and dried
- 8 oz cream cheese softened
- 20 ounces Rotel tomatoes drained (two cans), I use store-brand sometimes
- 12 ounces Mexican shredded cheese
- 1 ounce jalapeno seeds removed and minced; about one small size
- 1/3 cup sour cream
- ¼ cup onions chopped
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- 13 ounces tortilla chips
- Preheat oven to 350°. In a large bowl, combine all ingredients and mix well. The spinach may seem difficult to incorporate but as you stir, it will soften and blend with the other ingredients.
- Transfer mixture to a 2-quart casserole dish. Bake at 350° for about 30 minutes or until hot and bubbly. Serve warm with chips.
- Store any leftovers in refrigerator for up to 3 days.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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