Southwest Spinach Dip Recipe

Southwest Spinach Dip Recipe photo by Taste of Home

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Even people who usually stay away from spinach will indulge in this delicious dip. You can increase the spiciness by adding more hot sauce.—Caula Barley, Johnstown, Pennsylvania

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Southwest Spinach Dip Recipe

Prep: 20 min. Bake: 30 min.

Yield: 22 Servings

20 30 50

Ingredients

1 package (6 ounces) fresh baby spinach
1 large onion, chopped
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican diced tomatoes, drained
1 package (8 ounces) cream cheese
2 cups (8 ounces) shredded Mexican cheese blend
1 can (4 ounces) chopped green chilies
4-1/2 teaspoons red wine vinegar
1/8 teaspoon hot pepper sauce
Tortilla chips

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain well and chop.
In a large skillet, saute onion in oil until tender. Stir in tomatoes and cream cheese until blended. Stir in the spinach, cheese blend, chilies, vinegar and pepper sauce.
Transfer to an 8-in. square baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve warm with chips. Yield: 5-1/2 cups.

Nutritional Facts 1/4 cup (calculated without chips) equals 89 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 237 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Southwest Spinach Dip in Taste of Home Christmas Annual Annual 2010, p14