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Southwest Spinach Dip

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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    5-1/2 cups


  • 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 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


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

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  • allissawatts
    Jan 21, 2021

    Love this dip. Easy enough to make and tastes just as good reheated the next day. I found it didn't need the hot sauce for my tastes. I've also added chopped bell pepper with the onion to add more vegetables.

  • alisone
    Feb 12, 2012

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