Santa Fe Spinach Dip Recipe

4 8 9
Santa Fe Spinach Dip Recipe
Santa Fe Spinach Dip Recipe photo by Taste of Home
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Santa Fe Spinach Dip Recipe

Read Reviews
4 8 9
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 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 shredded white cheddar cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup 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

Directions

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. Dollop with sour cream. Serve with chips. Yield: 5 cups.
Originally published as Santa Fe Spinach Dip in Country Woman 2012, pApril/May

Nutritional Facts

1/4 cup (calculated without chips): 149 calories, 12g fat (7g saturated fat), 33mg cholesterol, 358mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 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 shredded white cheddar cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup 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
  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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Reviews forSanta Fe Spinach Dip

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MY REVIEW
kissingcousins User ID: 3839790 247234
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"

MY REVIEW
Ozarkagirl User ID: 5881259 237371
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."

MY REVIEW
pammyfisher User ID: 7472822 237368
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.)"

MY REVIEW
cee-jay User ID: 1579946 237358
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?"

MY REVIEW
Gtonic User ID: 8445819 229358
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)"

MY REVIEW
sstetzel User ID: 158954 197376
Reviewed Nov. 7, 2014

"This is wonderful! I mixed the leftover with cooked pasta and baked it for an easy, decadent lunch."

MY REVIEW
gokartmozart User ID: 7074490 152163
Reviewed Jan. 7, 2013

"Glad I gave this one a shot; it was a hit at our Christmas Eve get-together. I made another batch for Christmas Day, and then AGAIN for New Years. Pretty much followed the recipe to a tee, just added a bit of sour cream to the mixture itself instead of just on top since I wanted a thicker consistency. We loved this dip!"

MY REVIEW
enchantedarknes User ID: 6315123 198015
Reviewed Jul. 28, 2012

"I have been scoping out cheddars santa fe recipes for a while and came across this one that looked a lot better than the other ones floating around the Internet. I was right - this tastes very similar to cheddars. it's definitely different with the tomatoes and whatnot, but you won't be disappointed. give this recipe a shot even though it has only one review :)"

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