My family LOVES hot, cheesy dips, especially when it’s cold and snowy outside. This is spinach dip with the volume turned up! I came up with this for Super Bowl Sunday, and my family devoured it. It’s easy and delicious. Grab some tortilla chips and enjoy!
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Mexican Spinach Dip
Description
Cheesy, spicy, and delicious.
Ingredients
8 oz cream cheese, softened
1 cup mayo
2 cups Mexican shredded cheese
½ cup Parmesan cheese, shredded
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jalapeno, minced
1 (4 oz) can green chilis
1 garlic clove, minced
1 can Rotel tomatoes, drained
¼ of a red onion, diced
½ t cumin
2 limes, juiced
3–4 scallions, chopped
Instructions
Preheat oven to 350*. In a large bowl, combine the cream cheese, mayo, Mexican cheese, and the
parmesan cheese, and set aside. In a separate bowl, pull apart the spinach, add the minced jalapeno,
green chilis, minced garlic, Rotel tomatoes, red onion, cumin, and lime juice and mix together. Add it to
the cream cheese mixture and use a wooden spoon to fold together. Pour it into a pie or tart shaped
baking dish and bake for 20-25 minutes then increase the oven temperature to broil and put it under the
broiler for 2-5 minutes; watching closely so the cheese just browns. Top with scallions and serve with
chips.
