Southwest Spinach Dip Recipe

4 1 1
Southwest Spinach Dip Recipe
Southwest Spinach Dip Recipe photo by Taste of Home
Publisher Photo

Southwest Spinach Dip Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
22 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
22 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

Nutritional Facts

1/4 cup: 89 calories, 7g fat (4g saturated fat), 20mg cholesterol, 237mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Southwest Spinach Dip in Taste of Home Christmas Annual Annual 2010, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouthwest Spinach Dip

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
alisone User ID: 6304815 105562
Reviewed Feb. 12, 2012

"I would add a little salt. I made it for our Lifegroup tonight and people said it was good!"

Loading Image