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Mexican Spinach Dip Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/mexican-spinach-dip-recipe/