Reviewed: Oct. 15, 2009

I LOVE this recipe. I originally got it at a party about 13 years ago. I make it often, people RAVE about it - even the ones that claim to hate spinach! I do sub jalepenos for the chili peppers, use the pre-grated mexican cheese mix or somtimes use a mix of pepper jack and cheddar (I like the recipe a little spicier). YUM!

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ritamd0519

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Reviewed: Jul. 7, 2009

I hate artichoves so was so happy to find this recipe. But just like alot of people I use two cans of Rotel one spicy one not. and I use the Mexican cheese that has four different kinds! But this is delicious and really easy to make and always a good hit when I take it to functions!

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Dani

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Reviewed: Mar. 10, 2009

Fantastic! Made this for a small group tonight - used about 5 oz cheddar jack and 5-6 oz pepper jack cheese (chiles aren't that "spicy" to me; added few dashes of green tobasco sauce, 2 cans Rotel w/chiles (per others sugg'ns,) lowfat crm cheese - will definitely make this again!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Mar. 3, 2009

I made this for a Mexican themed dinner party of 4 people, everyone loved it! I cut the recipe in half and still had 1-1.5 cups left over. I did substitute regular Rotel instead of tomatoes and chilies separately to make things easier and I also used Mexican blend shredded cheese. I Personally wish it came out hotter, maybe next time I'll use "hot" Rotel instead of just regular? Either way this one is a crowd pleaser!

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food4fun

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Reviewed: Dec. 30, 2008

It was ok..I used two cans of rotel. It tasted like it was missing something but everyone loved it for Christmas. Thanks!

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ms_taylorutt

Cooking Level: Intermediate

Home Town: Clinton, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 24, 2008

Excellent! Everywhere I take this it vanishes in seconds and gets rave reviews! After making it several times I make a couple of revisions.. I saute the onions with garlic and red pepper and use Rotel to add some spice. I also add in some sour cream and a little extra cheese. Otherwise it's great, but the recipe as written isn't very spicy.

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colette

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Reviewed: Jun. 7, 2008

Loved this...I skipped the half and half and substituted milk. I also used cheddar cheese instead of monteray jack. I would add a little more kick next time but all in all excellent and different.

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stlouismom

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

Excellent! I cut the recipe in half and used a can of hot Rotel instead of the tomatoes and chilis. It was hot - use the regular Rotel if you don't want it super spicy. I'll be making this again. Try it with the recipe for "Mall Pretzels" and dip them in this, yum!

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jan. 7, 2008

GREAT JOB...perfect as is!

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WINKY

Cooking Level: Expert

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Reviewed: Jan. 1, 2008

Delicious! I made this for a party and it was an absolute success. The only things I changed were that I did not use half and half and used cheddar instead of jack cheese. This recipe is a keeper for parties.

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___celeste____

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

This is delicious! I used a can of Rotel tomatoes in place of the cans of tomatoes and green chilis. This is the best spinach dip ever. It really isn't very spicy, just yummy!

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annajoysmom

Cooking Level: Expert

Living In: Thomasville, North Carolina, USA

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Reviewed: Dec. 6, 2007

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.

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Brown Sugar Girl

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 25, 2007

Pretty good but not spicy at all. If I make this again, I'll add some red pepper & cumin.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 9, 2007

My initial opinion was this was pretty good after the first bite. Then, I realized it was kind of bland and way too rich for my taste. I will probably make it again for a large group of people and spice it up quite a bit.

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Aug. 31, 2007

I have made this recipe at least two or three times a month for the last year. It is the first thing requested and the first thing gone at every event. I have even had the executive chef for a nearby Hilton Hotel ask for the recipe. I have made only one change which is using a various cans of Rotel to ajust spiciness to the event and I sautee the onion with the Rotel until most juices have evaporated. Great Recipe.

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SSEELEY

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Reviewed: Jul. 26, 2007

This is such a great recipe. I took it to a dinner party and it disappeared. It's amazing how good this twist to spinach dip is.

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MISSLOCKSMITH

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Reviewed: Jul. 14, 2007

Took this to a party and it was a bit hit. I put in some hotter chilies in addition to the green ones. I thought it was plenty spicy, husband wanted a bit more. Overall a keeper of a recipe!

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: May 31, 2007

This was a good dip that got cleaned up at our party, but I wouldn't really call it spicy. I even used pepper jack cheese! Used enough skim milk to get the consistency we wanted, instead of cream. Baked up "bubbly" very quickly.

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