Santa Fe Spinach Dip Recipe
Santa Fe Spinach Dip Recipe photo by Taste of Home

Santa Fe Spinach Dip Recipe

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A Southwestern food fan asked us to bring home a taste of her restaurant favorite—a cheesy spinach dip from Cheddar's Casual Cafe. We came up with this flavor-packed facsimile that's sure to be a hit at your next party. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 20 servings


  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
  • 2 garlic cloves, minced
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup (4 ounces) shredded white cheddar cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup refrigerated Alfredo sauce
  • 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
  • 1 tablespoon lime juice
  • 1/2 teaspoon Cajun seasoning
  • 2 tablespoons sour cream
  • Tortilla chips

Nutritional Facts

1/4 cup (calculated without chips) equals 149 calories, 12 g fat (7 g saturated fat), 33 mg cholesterol, 358 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a large nonstick skillet coated with cooking spray, saute onion until tender. Add tomatoes and garlic; cook 2 minutes longer. Remove from the heat and set aside.
  2. In a large saucepan, combine the cheeses and Alfredo sauce. Cook and stir over medium-low heat until cheese is melted, about 10 minutes. Add the tomato mixture, spinach, lime juice and Cajun seasoning. Transfer to a greased 1-1/2-qt. round baking dish.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Dollop with sour cream. Serve with chips. Yield: 5 cups.
Originally published as Santa Fe Spinach Dip in Country Woman 2012, pApril/May

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Reviewed Apr. 18, 2016

"I'm not rating-just explaining cheese amounts. A package of shredded cheese that weighs 8 ounces fills a 2 cup measuring cup. Although there are 8 ounces in a liquid cup measure, 8 ounces in weight won't always yield the same cup measure. Eight ounces of shredded cheese equals 2 cups; four ounces of shredded cheese equals 1 cup"

Reviewed Nov. 15, 2015

"This is a great recipe made just as it is written. I have substituted regular cheddar cheese for the white cheddar in the past. This is a favorite for our office "goody day." For all the questions about the cheese; 4 oz. of SHREDDED cheese equals 1 cup of cheese. Read your bags of shredded cheese at the store. An 8 oz. bag of shredded equals 2 cups of cheese."

Reviewed Nov. 14, 2015

"Cee-jay and Gtonic have a good question about the amount of cheeses. I'm thinking it must be 4 oz. (1/2 cup each - otherwise, it would be (including the cream cheese) 4 cups of cheese in this one dish. Doesn't seem right. But, I'd like an answer just the same. (I'll rate this as 5 stars since it's forcing me to and because the recipe sounds great.)"

Reviewed Nov. 14, 2015

"I would like a clarification to Gtonic's questions about the amount of cheese to use. Is it 1 cup or 1/2 cup?"

Reviewed Jul. 11, 2015

"I am confused for the 1 cup ingredients.. they have ( 4 ounces) next to the 1 cup. isn't 1 cup 8 oz? I am confused, is it 1/2 cup ( 4 oz) or 1 cup ( 8oz)"

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