Hot Mexican Spinach Dip Recipe -
Hot Mexican Spinach Dip Recipe
  • READY IN 30 mins

Hot Mexican Spinach Dip

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 7 cups Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2003

I made this recipe for a huge reception (1000 people)last weekend and it was a big hit. I got several requests for the recipe. I made a few modifications. 1)I completely omitted the milk. It didn't need it. 2)I added some Rotel Extra Hot tomatoes to add a little kick. 3) I used "mexican blend) cheese instead of Monterey Jack. This is a quick easy recipe that is easy to scale for large crowds.

Most Helpful Critical Review
Jan 12, 2012

I'm sorry but this dish just wasn't for me. I had a large bag of spinach to use from Costco so I decided to try this. Some of the ingredients seemed weird but I decided it had to be good with so many positive reviews. Nope. Maybe it was because I used a 'mexican blend' of cheese, or maybe it was the brand of salsa, or the fresh spinach or maybe all of that combined. Sorry Linda. Glad others enjoyed it.

Jan 26, 2004

This is a very tasty and easy to prepare recipe! I have made it several times and everyone always loves it. The first time I made it, I included the evaporated milk per the recipe. The consistency was a little "soupy", so the next time I omitted the milk. Without it, the dip was much easier to scoop up with tortilla chips and I actually think it had more flavor. This is definitely a recipe that has been added to my list of favorites.

Apr 06, 2003

This recipe is one we make quite often at my place, although with a few changes! I use cheddar cheese instead of the jack, and half and half cream instead of the evaporated. Be sure to use hot salsa and let it get nice and bubbley hot in the oven!

May 07, 2007

WOW, totally awesome recipe. I doubled the recipe and made it all in the crockpot. I added 2 cans drained/rinsed black beans, 2 cans of corn, used HOT salsa. Instead of condensed milk- I added a couple spoonfuls of sour cream and a splash of milk, and used a combo co-jack cheese. Came out perfect, lots of requests for the recipe. Thank you for sharing!

Jul 23, 2003

Huge hit at our Superbowl party!

Jan 01, 2005

One word....AWESOME! This recipe has a great blend of flavors that just get better the more you eat! I served this with both tortilla chips and flat bread. In addition, I kicked it up with an additional jalapeno w/ the seeds, a can of diced green chilies, a cup of extra cheese (I used a cheddar-jack blend) and I used hot salsa. It was just the right amount of heat to warm you up but not make you sweat! Thanks for such a great recipe I will make this frequently.

Jul 23, 2003

The taste is great but I agree with the other reviewers that it needs hot salsa and omit the evaporated milk.


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  • Calories
  • 40 kcal
  • 2%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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