Mexican Spinach Dip Recipe

Introduction

This Mexican Spinach Dip is a creamy, flavorful appetizer perfect for gatherings or a cozy night in. Packed with spinach, spicy tomatoes, and melted cheese, it’s easy to prepare and always a crowd-pleaser.

Ingredients

• 12 oz frozen chopped spinach (thawed)
• 10 oz Rotel tomatoes with green chiles (1 can)
• 8 oz cream cheese (softened)
• 1/2 cup sour cream
• 2.25 oz diced black olives, drained (1 can)
• 1.5 cups colby jack cheese (shredded and separated)
• Green onions (chopped, for garnish)
• Cilantro (chopped, for garnish)

Instructions

1. Step 1: Preheat your oven to 375˚F (190˚C). Squeeze as much liquid as possible from the thawed spinach to prevent a watery dip.
2. Step 2: In a large bowl, combine the softened cream cheese and sour cream until smooth. Stir in the Rotel tomatoes, drained spinach, black olives, and 1 cup of the shredded colby jack cheese. Mix well to combine all ingredients evenly.
3. Step 3: Spread the mixture in a large casserole dish or a 9×13 inch baking dish. Sprinkle the remaining 1/2 cup of colby jack cheese evenly on top.
4. Step 4: Bake in the preheated oven for 30 to 40 minutes, or until the dip is heated through and bubbly. Serve hot, garnished with chopped green onions and cilantro, alongside chips or fresh vegetables for dipping.

Tips & Variations

• For extra creamy texture, use full-fat cream cheese and sour cream.
• Add a diced jalapeño if you prefer a spicier dip.
• Use fresh spinach sautéed and cooled if you don’t have frozen on hand.
• Try substituting colby jack with a sharp cheddar or Monterey Jack cheese for different flavor profiles.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can assemble the dip a day in advance and refrigerate it. Bake it fresh before serving for best results.

What can I use if I don’t have Rotel tomatoes?

If you don’t have Rotel, use canned diced tomatoes with a small amount of diced green chili peppers or jalapeños to retain the spicy flavor.

Mexican Spinach Dip Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

This Mexican Spinach Dip is a creamy, flavorful appetizer perfect for parties or casual gatherings. It combines thawed spinach, zesty Rotel tomatoes with green chiles, creamy cheese, and savory olives, baked to bubbly perfection and served warm with chips or veggies.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 12 oz frozen chopped spinach (thawed and liquid squeezed out)
• 10 oz Rotel tomatoes with green chiles (1 can)
• 8 oz cream cheese (softened)
• 1/2 cup sour cream
• 2.25 oz diced black olives, drained (1 can)
• 1.5 cups Colby Jack cheese, shredded and separated
• Green onions, chopped (for garnish)
• Cilantro, chopped (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375˚F (190˚C) to ensure it’s hot and ready for baking the dip.
2. Prepare Spinach: Thoroughly squeeze the thawed spinach to remove as much liquid as possible to prevent the dip from becoming watery.
3. Mix Ingredients: In a large bowl, combine the softened cream cheese and sour cream until smooth. Stir in the Rotel tomatoes with their juices, the drained and squeezed spinach, diced black olives, and 1 cup of the shredded Colby Jack cheese until evenly mixed.
4. Assemble Dip: Spread the mixture evenly into a large casserole dish or a 9×13-inch baking dish. Sprinkle the remaining 1/2 cup Colby Jack cheese over the top for a delicious melted cheese layer.
5. Bake: Place the dish in the preheated oven and bake for 30 to 40 minutes until the dip is heated through, bubbly, and the cheese topping is melted and slightly golden.
6. Garnish and Serve: Remove from oven and sprinkle chopped green onions and cilantro on top for a fresh burst of flavor. Serve the dip hot with tortilla chips, crackers, or fresh vegetables for dipping.

Notes

• Be sure to squeeze the spinach well to avoid a soupy dip.
• Rotel tomatoes with green chiles add a nice spicy kick, but you can substitute with mild diced tomatoes if preferred.
• Feel free to adjust the amount of cheese for a creamier or cheesier dip.
• This dip can be prepared ahead of time and baked just before serving.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Mexican spinach dip, creamy spinach dip, baked spinach dip, party appetizer, cheesy spinach dip, Rotel dip, spinach cheese dip