Mexican Spinach Dip Recipe

Introduction

This Mexican Spinach Dip is a creamy, flavorful appetizer perfect for parties or a cozy night in. With a mix of spinach, tangy tomatoes with green chiles, and melted cheese, it’s a crowd-pleaser that’s simple to prepare.

Ingredients

• 12 oz frozen chopped spinach (thawed)
• 10 oz Rotel tomatoes with green chiles (1 can)
• 8 oz cream cheese (softened)
• 1/2 cup sour cream
• 2.25 oz diced black olives, drained (1 can)
• 1.5 cups colby jack cheese (shredded and separated)
• Green onions (chopped)
• Cilantro (chopped)

Instructions

1. Step 1: Preheat your oven to 375˚F. Squeeze as much liquid as possible from the thawed spinach to avoid a watery dip.
2. Step 2: In a large bowl, mix together the softened cream cheese and sour cream until smooth. Stir in the Rotel tomatoes, spinach, black olives, and 1 cup of the shredded colby jack cheese until everything is well combined.
3. Step 3: Spread the mixture evenly into a large casserole dish or a 9×13 inch baking dish. Sprinkle the remaining colby jack cheese over the top.
4. Step 4: Bake for 30 to 40 minutes, or until the dip is hot and bubbly. Serve warm with chips or fresh vegetables for dipping.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or a dash of cumin to the mixture before baking.
• Swap colby jack cheese for a Mexican blend or cheddar for a different cheese profile.
• Use fresh spinach if preferred—just sauté and drain well before mixing.
• Garnish with additional chopped green onions and cilantro for a fresh finish.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F until warmed through or microwave in short intervals, stirring in between to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day in advance and refrigerate it. When ready to serve, spread it in the baking dish and bake as directed.

What can I use for dipping besides chips?

This dip pairs wonderfully with sliced vegetables like bell peppers, cucumbers, carrots, or even toasted baguette slices for a lighter option.

Mexican Spinach Dip Recipe

Print Recipe

★★★★★

5 from 132 reviews

A creamy and flavorful Mexican Spinach Dip combining spinach, tangy Rotel tomatoes with green chiles, creamy cheeses, and olives baked to perfection. This warm dip is perfect for parties and gatherings, served hot with your favorite chips or fresh veggies.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8–10 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 12 oz frozen chopped spinach (thawed)
• 10 oz Rotel tomatoes with green chiles (1 can)
• Green onions (chopped), to taste
• Cilantro (chopped), to taste

Dairy

• 8 oz cream cheese (softened)
• 1/2 cup sour cream
• 1.5 cups colby jack cheese (shredded, separated into 1 cup and 1/2 cup)

Other

• 2.25 oz diced black olives, drained (1 can)

Instructions

1. Preheat the oven and prepare spinach: Preheat your oven to 375˚F (190˚C). Take the thawed frozen spinach and squeeze out as much liquid as possible using a clean kitchen towel or your hands to prevent soggy dip.
2. Mix the base ingredients: In a large mixing bowl, blend the softened cream cheese and sour cream together until smooth. Stir in the Rotel tomatoes with green chiles, thoroughly drained spinach, diced black olives, and 1 cup of the shredded colby jack cheese. Mix well to combine all ingredients evenly.
3. Transfer to casserole dish: Spread the spinach mixture evenly in a large casserole dish or a 9×13-inch baking dish.
4. Add cheese topping: Sprinkle the remaining 1/2 cup of shredded colby jack cheese evenly over the top of the mixture.
5. Bake the dip: Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the dip is heated through, bubbly, and the cheese is melted and lightly golden on top.
6. Garnish and serve: Once baked, remove from the oven and sprinkle with chopped green onions and cilantro as desired. Serve the dip hot with tortilla chips, fresh veggies, or crackers for dipping.

Notes

• Squeeze out excess water from spinach to avoid a watery dip.
• Serve immediately for best flavor and texture; dip will thicken as it cools.
• You can substitute colby jack cheese with cheddar or Monterey Jack for different flavors.
• For a spicier kick, add jalapeños or hot sauce to the mixture.
• This dip can be prepared ahead of time and refrigerated; bake just before serving.

Keywords: Mexican spinach dip, baked spinach dip, creamy spinach dip, party appetizer, spinach cheese dip