"A hot, easy-to-make dip that always draws requests for the recipe. Any flavors of diced tomatoes with green chilies can be used to vary the flavor and spiciness. I usually use one Milder and one Mexican so everyone can enjoy." — LISSALEONE
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cream cheese, softened
1 (1 pound) loaf
processed cheese (i.e. Velveeta®), cubed
shredded Mexican cheese blend
2 (10 ounce) cans
diced tomatoes with green chile peppers
1 (10 ounce) package
frozen chopped spinach, thawed and drained
1 (1.25 ounce) package
taco seasoning mix
green onions, chopped
This was a great recipe, it was easy to make and everyone raved about it. I was asked for the recipe many times. Made it the night before my party and baked it before serving and it worked out great. Would make it again.
This recipe has too many ingrediants...sometimes less is more. I make a version that consists of one can Rotel (tomatoes and chilies), one block cream cheese, one package frozen spinach, one lb. velveeta, and 6-8 strips of crumbled bacon. Cut up and put in microwave until melted....It is always the first appetizer finished at every party.
This dip was a huge hit at wine night. So unhealthy, but so hard to stop eating. Everyone wanted to know what was in it. It makes a ton. You might want to cut the recipe in half.
The leftovers that we had made a great stuffing for enchiladas!
I would not make this again. The taco seasoning makes it too salty and kind of a unappealing orange color. I think that it would be better with just some cumin. I did not drain the canned tomatoes, and probably should have, as it was a bit watery.
It was good, but probably wasn't my first pick.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Spinach Dip
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 62
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