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Santa Fe Spinach Dip

 Santa Fe Spinach Dip
A Southwestern food fan asked us to bring home a taste of her restaurant favorite—a cheesy spinach dip from Cheddar's Casual Cafe. Our Test Kitchen came up with this flavor-packed facsimile that's sure to be a hit at your next party. —Country Woman Test Kitchen, Greendale, Wisconsin
20 ServingsPrep: 30 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
  • Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

2 of 2

Santa Fe Spinach Dip (continued)

Directions (continued)

  • Dollop with sour cream. Serve with chips. Yield: 5 cups.
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.