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 served it with pita chips but you can use regular tortilla chips or I think even 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 package fresh baby spinach washed and dried
- 8 oz cream cheese softened
- 2 cans tomatoes with chili peppers such as Rotel, drained
- 1 12- oz package Mexican shredded cheese
- 1 small fresh jalapeno seeds removed and minced
- 1/3 cup sour cream
- ¼ cup white onions chopped
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- Pita or 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.
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Today, I’m joining other Sunday Supper Tastemakers by sharing recipes for great game day eats! Check out all the yummy recipes shared below for even more ideas and inspiration!
Appetizers
- Atomic Buffalo Turds by Fantastical Sharing of Recipes
- Avocado Corn Salad by Books ‘n Cooks
- BLT Bites by A Day in the Life on the Farm
- Buffalo Cauliflower Bites by Sew You Think You Can Cook
- Buffalo Chicken Meatballs by Highlands Ranch Foodie
- Buffalo Chicken Taquitos with Cilantro Crème by Cooking with Carlee
- Cucumber Shrimp Cups by Sunday Supper Movement
- Chipotle Lime Chicken Fajita Sliders by Flavor Mosaic
- Game Day Burger Sliders by Dessert Geek
- Gyro Meatballs & Herbed Yogurt Dip by My Life Cookbook
- Ham and Salami Rollups by Bottom Left of the Mitten
- Healthier Patatas Bravas by Caroline’s Cooking
- Kale Pesto Dip by Cooking Chat
- Lemony Chicken Wings by Basic N Delicious
- Liptauer (Hungarian Cheese Spread) by Curious Cuisinere
- Loaded Guacamole by Casa de Crews
- Loaded Smashed Potatoes by The Hungry Goddess
- Mexican Spinach Dip by Meal Planning Magic
- Nachodillas with Jalapeno Bean Dip by Palatable Pastime
- No-Bake Almond Energy Bites by Pies and Plots
- PB&J Wings by The Crumby Cupcake
- Pork Belly Sliders by Grumpy’s Honeybunch
- Queso Blanco Dip by Life Tastes Good
- Roasted Jalapeno and Chorizo Queso by The Texan New Yorker
- Seven-Layer Hoagie Dip by Foodtastic Mom
- Ultimate Taco Dip by Monica’s Table
Main Dishes
- Bacon Swiss Burger Sliders by Hezzi-D’s Books and Cooks
- Black Bean Chili by Cricket’s Confections
- Blackberry Sriracha BBQ Wings by Cosmopolitan Cornbread
- Honey Lime BBQ Chicken Thighs by Our Good Life
- Mexican Pizza by Chef Next Door
- Oven Baked BBQ Chicken Wings by New South Charm
- Oven-Fried Chicken Tenders by Food Done Light
- Oven-Fried Fish Sliders by A Kitchen Hoor’s Adventures
- Philly Cheesesteak Sliders by The Redhead Baker
- Pork Steamed Shumai by Asian in America
- White Chicken Chili by Powered by BLING
Side Dishes
- Loaded Potato Skins Southwestern Style by Simple and Savory
- Tailgating Buffalo Chicken Pasta Salad by Crazed Mom
Desserts
- 5-Ingredient Buckeye Dip by A Mind Full Mom
- Brownie Bomb Bars by Turnips 2 Tangerines
- Chocolate Football Cookies by The Freshman Cook
- Miso Salted Caramel Ice Cream Sandwiches by Ninja Baker
- Touchdown Popcorn Toffee Bark by The Weekend Gourmet
- White Chocolate Toffee Chunk Cookies by That Skinny Chick Can Bake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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Oh yum! I love spinach dips, but the extra ingredients to give it some Mexican flair sounds so tasty!
Sounds like a tasty dip, love the spinach in there too.
This looks incredible! DELISH!
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!
YUM! I could eat this with a spoon!!
this dip looks great! and you certainly have some serious football to watch in Texas.
I think I’ve just found my new dip for the season!
It really is so yummy! And a tad addictive. 🙂
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!
Let me know what you think–I hope you like it as much as we do!
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?
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!
What kind of Mexican cheese would you recommend?
I like the blend that is shredded Monterrey Jack and Cheddar–just enough creamy but still bold flavor–yum!