HOT MEXICAN SPINACH DIP
Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.
Provided by Linda
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 56
Number Of Ingredients 8
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.
Nutrition Facts : Calories 40 calories, Carbohydrate 1.4 g, Cholesterol 9.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 99.8 mg, Sugar 0.8 g
MEXICAN SPINACH DIP
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.
Provided by LISSALEONE
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 2.7 g, Cholesterol 20.1 mg, Fat 6.8 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 283.2 mg, Sugar 1 g
MEXICAN SPINACH CHEESE DIP
My mother created this recipe and I remember her bringing it to every potluck dinner we ever went to (the guests always asked for that). I carried on the tradition, and I have not once left a dinner where I was not asked for the recipe. It's delicious (and nearly fool-proof)!
Provided by zily2356
Categories Spinach
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290.7, Fat 24.9, SaturatedFat 14.7, Cholesterol 72.2, Sodium 302.8, Carbohydrate 6.6, Fiber 1.9, Sugar 1.9, Protein 12.1
DELICIOUS BAKED MEXICAN SPINACH FIESTA DIP
We love this warm, creamy, cheesy dip year round. Always the first to go at our football parties. You can adjust the level of heat by adjusting the amount of jalapeno you use. We're fine at 2 tablespoons. But, if you're daring and like it devilishly hot, you may go up to 4 tablespoons, but have some Margaritas ready!
Provided by Family Favorites
Categories Cheese Appetizers
Time 45m
Number Of Ingredients 12
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-STYLE SPINACH DIP
Make and share this Hot Mexican-Style Spinach Dip recipe from Food.com.
Provided by kitty.rock
Categories Brunch
Time 50m
Yield 12 1/2 cup servings, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 208.5, Fat 18.1, SaturatedFat 9, Cholesterol 45, Sodium 312.9, Carbohydrate 5.2, Fiber 1.4, Sugar 1.9, Protein 7.6
MEXICAN SPINACH DIP
A wonderful warm twist to spinach dips. Serve with tortilla chips, or any of your favorite dippers.
Provided by nonnie4sj
Categories Cheese
Time 1h
Yield 4 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 832.2, Fat 64.6, SaturatedFat 40.2, Cholesterol 191.3, Sodium 1595.6, Carbohydrate 17.2, Fiber 5.5, Sugar 4.2, Protein 50.5
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Reviews 8Estimated Reading Time 4 minsServings 12Total Time 35 mins
- Heat 1 tablespoon olive oil over medium high heat in a 12” oven proof skillet.* Add onions and sauté for approximately 3 minutes or until soft. Add red bell pepper, black beans and garlic and sauté for two additional minutes.
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Reviews 21Category AppetizerCuisine MexicanTotal Time 30 mins
- Preheat oven to 350 degrees F. and lightly spray 2 six inch cast iron skillets or one 12 inch skillet with cooking spray.
- Heat oil in large skillet over medium heat. Add spinach leaves. Cook and stir until wilted. Add garlic, cook and stir for another minute then transfer to paper towels. Press to drain as much water as possible.
- Place cream cheese, drained spinach, sour cream, taco seasoning, green chilies, and 1 cup of shredded cheese. Stir to combine and divide evenly between cast iron skillets. Top evenly with additional shredded cheese. Bake for 20 minutes, until cheese is melted. Remove and serve with tortilla chips.
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