"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." — Linda
Watch video tips and tricks
1 (16 ounce) jar
1 (10 ounce) package
frozen chopped spinach, thawed and drained
shredded Monterey Jack cheese
1 (8 ounce) package
cream cheese, diced and softened
1 (2.25 ounce) can
chopped black olives, drained
red wine vinegar
salt and pepper to taste
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.
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.
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.
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!
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!
Huge hit at our Superbowl party!
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.
The taste is great but I agree with the other reviewers that it needs hot salsa and omit the evaporated milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Mexican Spinach Dip
Serving Size: 1/56 of a recipe
Servings Per Recipe: 56
Amount Per Serving
Calories from Fat: 28
This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!
Your guests will love this versatile, cheesy warm dip.
See how to make the ultimate cheesy party dip!