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
Ingredients
- 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
Instructions
- 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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Nichole says
Oh yum! I love spinach dips, but the extra ingredients to give it some Mexican flair sounds so tasty!
Caroline says
Sounds like a tasty dip, love the spinach in there too.
Nicole @ Crazed Mom says
This looks incredible! DELISH!
The Ninja Baker says
Mmm. Whether I’m watching football or not Brenda, I do believe your combo of spinach, sour cream, spices and cheese would have me finishing off a bowl of chips in no time!
Liz says
YUM! I could eat this with a spoon!!
David @ CookingChat says
this dip looks great! and you certainly have some serious football to watch in Texas.
Lauren @ Sew You Think You Can Cook says
I think I’ve just found my new dip for the season!
Meal Plan Mom (Brenda) says
It really is so yummy! And a tad addictive. 🙂
Barrie says
Love this! I am definitely going to try this, this fall! I love spinach dip and also mexican dip, so this combo is perfect for my crew!
Meal Plan Mom (Brenda) says
Let me know what you think–I hope you like it as much as we do!
Tracy says
Hi. I’ve made this and it is DELISH!! Quick question though. Have you by chance mixed all together, put in fridge, and baked later?
Meal Plan Mom (Brenda) says
Tracy, I have been sick so am just now seeing your comment–I apologize for the delay. I have not made it up ahead and stored in the fridge to heat later but I think that would totally work just fine!
Gail Martin says
What kind of Mexican cheese would you recommend?
Meal Plan Mom (Brenda) says
I like the blend that is shredded Monterrey Jack and Cheddar–just enough creamy but still bold flavor–yum!
Can this be made ahead and frozen? says
Can this be made ahead and frozen
Brenda Thompson says
Hi Susan! I haven’t tried it but I did make it again recently and thought I could probably freeze all of it except the spinach if I wanted to make it a “meal kit” to assemble and bake just prior to serving. If wanting to freeze after baking, it may become watery after defrosting but stirring it before and after reheating should help. Let us know if you give it a try and I will do the same and update my post!