READY IN 40 mins

Mexican Spinach Dip

Read Reviews (6)

"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

Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly.
Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

May 06, 2008

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.

—werscotties

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Most Helpful Critical Review

Jul 22, 2010

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.

—klwifemomnurse

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7 Ratings

Jun 22, 2009

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.

—Claxwell

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May 08, 2008

The leftovers that we had made a great stuffing for enchiladas!

—MichelleQ

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Oct 19, 2009

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.

—Lynn S

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Jul 09, 2009

It was good, but probably wasn't my first pick.

—Allison

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Nutrition

Calories
86 kcal
4%

Carbohydrates
2.7 g
< 1%

Cholesterol
20 mg
7%

Fat
6.8 g
11%

Fiber
0.4 g
2%

Protein
3.8 g
8%

Sodium
283 mg
11%

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

Nutritional Information

Mexican Spinach Dip

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 86
Calories from Fat: 62

% Daily Value *
Total Fat 6.8g 11 %
Saturated Fat 4.3g 22 %
Cholesterol 20mg 7 %
Sodium 283mg 11 %
** Potassium 92mg 3 %
Total Carbohydrates 2.7g < 1 %
Dietary Fiber 0.4g 2 %
Protein 3.8g 8 %
** Sugars 1g
Vitamin A 21 %
Vitamin C 3 %
Calcium 14 %
Iron 3 %
** Thiamin 2 %
** Niacin 6 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.