Best Mexican Spinach Dip Recipes

HOT MEXICAN SPINACH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
• Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

HOT MEXICAN-STYLE SPINACH DIP

Steps:

• Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
• Add tomatoes and jalapeno pepper, cook 2 minutes more.
• Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
• Spoon mixture into a greased 2-quart baking dish.
• Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
• Serve warm with tortilla chips.

DELICIOUS BAKED MEXICAN SPINACH FIESTA DIP

Steps:

• 1. Preheat oven to 400 degrees. In a 10" skillet, cook onion in oil until tender. Add 2/3 of the chopped tomatoes and all of the jalapeno peppers; cook 2 minutes more. Transfer mixture to large bowl. Stir in spinach, 2 cups Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Mix well.
• 2. Spoon into a 1 1/2-2 qt. baking dish. Bake about 35 minutes or until hot and bubbly. Top with remaining Monterey Jack cheese, chopped fresh tomato and freshly chopped cilantro or parsley.
• 3. Serve with tortilla chips and/or fresh veggies to dip. (I like to serve a platter with red, yellow, orange and green peppers along with tortilla chips.)

HOT MEXICAN SPINACH QUESO DIP

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, add all the above ingredients and mix well.
• Pour into a shallow ovenproof baking dish, bake mixture for 20 minutes or until bubbly.

MEXICAN SPINACH DIP

Steps:

• 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.

HOT MEXICAN STYLE SPINACH DIP

Steps:

• Preheat oven to 400 degrees Put oil in large skillet and saute onion until translucent Add tomatoes and jalapenos; cook for 2 min Stir in all other ingredients; warm through Transfer to baking dish Bake for 35 min until bubbling Remove from oven, cool slightly Serve warm with tortilla chips

HOT MEXICAN SPINACH DIP

Steps:

• Heat oil in heavy medium skillet over medium heat. Add onion and sauté until softened, stirring occasionally, about 4 minutes. Add tomatoes and chilies and cook 2 minutes. Transfer mixture to large bowl and stir in spinach, cheese, cream cheese, half-and-half, olives, and vinegar. Season with salt and pepper, adjust vinegar to taste. Spoon mixture into shallow over proof baking dish. (Can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 400 °F. Bake until dip is bubbly and top is brown, about 35 minutes. Serve with chips!

MEXICAN SPINACH CHEESE DIP

Steps:

• Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.
• Sauté together in oil the onion/scallions and peppers for a few minutes, just until softened.
• Fold onion/peppers into cheese/spinach mixture.
• Halve crosswise, squeeze out seeds and cut tomatoes into ½" cubes.
• Fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half.
• Oil or butter a casserole dish and pour in dip.
• Loosely lay a piece of foil over the top - do NOT seal - you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.
• Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.
• The dip will be looser when hot but will set up thicker as it cools.

MEXICAN SPINACH DIP

Steps:

• Heat oven to 350°F.
• Beat cream cheese spread and sour cream in large bowl with mixer until blended. Add spinach and 1-1/2 cups shredded cheese; mix well.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 20 min. Sprinkle with remaining cheese; bake 5 min. or until melted.

HOT MEXICAN SPINACH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
• Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

MEXICAN SPINACH DIP

Steps:

• Preheat oven to 350°. Combine all ingredients and turn into a baking or casserole dish. Bake 30 minutes or until hot and bubbly. Serve with chips. Can be made ahead and kept refrigerated until ready to bake and serve.

MEXICAN SPINACH DIP

Steps:

• Thaw and drain spinach well, removing all water.
• Add 12 oz. of Monterey Jack cheese (reserving 4 oz.).
• Add 8 oz Cream cheese, tomatoes, onion, garlic, salt, pepper, and Parmesan cheese, mixing well.
• Top with remaining Monterey Jack cheese.
• Cover and bake at 375 for 45 minutes.
• Do not overcook.
• Serve with tortilla chips, salsa and sour cream.