"Good 'N Spicy. Not your typical spinach dip recipe. No artichokes, here! Serve this tasty treat with tortilla chips." — MARBALET
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1 (14.5 ounce) can
whole peeled tomatoes, drained and chopped
1 (4 ounce) can
diced green chiles, drained
1 (10 ounce) package
frozen chopped spinach, thawed and drained
shredded Monterey Jack cheese
1 (8 ounce) package
cream cheese, softened
red wine vinegar
salt and pepper to taste
I searched out this recipe and made it for a friend of mine who's pregnant and craving spicy spinach dip without artichokes. Unfortunately, she may have to wait for the second batch...this is REALLY GOOD! If you want it mild, follow the recipe as written. But if you want it kickin’, try my modifications: use only 1 tablespoon of oil, add 1 minced garlic clove to the onion, replace the tomatoes with 2 cans of Ro*tel AND keep the 1 can of diced chilies, use a blend of shredded cheeses (cheddar, monterey jack, pepper jack, colby, etc., whatever you choose), use enough black pepper and cayenne pepper to suit your taste (maybe 1/4 teaspoon of each), and add 1/4 teaspoon cumin. Finally, seal the deal with a dash or two of cajun seasoning.
We actually preferred this without cooking it but cooked, it's only fair, at best. I may half the spinach next time.
This dip received rave reviews from my boyfriend and his other Monday Night Football watching friends. I did make some suggested substitutions by other reviewers and others to try and make this a "healthier dip" (as if such a thing were possible!). I substitued NO FAT Half and Half for the real stuff, Neufchatel Cheese for the cream cheese, and 2 (10 oz.) cans of Rotel Original diced Tomatoes and Green Chillies (drained) for the separate cans of tomatoes and diced chillies. In addition, I only used 8 oz. of Monterey Jack. Finally, I added 10 drops of Franks Red Hot Sauce to mixture to spice it up a little. I used a 7 X 11-in glass baking pan....it looked great and tasted great even though these changes make it lower in fat. Highly recommed this recipe!
Great recipe - I make it all the time. I use 1 can of chiles and 1 can of spicy Rotel (drained) instead of tomatoes. I use a full cup of half n half - otherwise the dip is too thick.
This was good, everyone seemed to enjoy it. It was not really spicy, though. A little time consuming, but had good flavor. Thanks for sharing your recipe!
I made this over Thanksgiving with a few variations. Instead of a regular onion, I sauteed one bunch of chopped green onions with a tiny bit of butter/margarine. To save time, I used canned diced tomatoes with green chilis added and I used two cans. I didn't use any salt or pepper, and I added a dollop of sour cream, and used about two cups of shredded cheese Mexican blend with four different cheeses. I didn't add the half n half either. The family LOVED it, however, the kids found it too spicy for their taste. GREAT with tortilla chips.
Very good although I changed a few things. I did not have regular spinache so I used a box of frozen creamed spinache then reduced the milk to 1/2 cup. Also added some red pepper and cajun seasoning nice and spicy! Very easy to make.
This dip is yummy and great with nachos or crackers. The recipe is easy to follow and there are no "crazy" ingredients that are hard to find.
Highly reccommended; takes awhile to prepare but it is definitely worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy South Of The Border Spinach Cheese Dip
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 399
This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!
An amazing dip that’s as good as the original restaurant version.
Your guests will love this versatile, cheesy warm dip.