Surprise party guests or family members with this fun and festive take on spinach dip. This Mexican spinach dip will be a new favorite!
Spinach dip is one of my all-time favorite things. I think everyone loves spinach dip.
I must be on a spinach dip kick because I recently stuffed spinach artichoke dip (or a mixture similar to it) into hasselback chicken breasts (side note: have you tried those yet? SO GOOD). I love this lighter take on spinach dip made with Greek yogurt, too, and of course, classic spinach dip which is always a hit at parties.
And now I’m back with a new recipe, Mexican spinach dip, and let me tell you, there are a couple of reasons to make this appetizer for a crowd. One, it will be a complete and total hit. Two, if you don’t make it for a crowd, you’ll eat it all yourself. Not that I’m speaking from experience or anything.
About This Mexican Spinach Dip Recipe
Lots of southwest flavors. A combination of pepper jack cheese, cumin, and chili powder gives this dip its Mexican flavor. Bell peppers, red onions, and tomatoes drive the flavors home.
Just the right amount of spicy heat! I don’t love super spicy food and I love this, so I think the level of spice is perfect. It’s really subtle with just a little warm heat. If you are worried that it may be too spicy, reduce the amount of chili powder. You can also substitute Monterey Jack cheese for the pepper jack. I would urge you to try it as is first, though, because if you mess with it too much you’ll be left with plain ol’ spinach dip instead of Mexican spinach dip.
How To Serve Mexican Spinach Dip
Serve the dip with lots of tortilla chips or crackers.
If you want to keep the dip warm for awhile, put it into a crockpot, set it on Warm and it will be the perfect temperature to serve at a party.
I like to serve this dip in a small cast iron skillet. The skillet retains the heat and helps keep the dip warm, especially if you preheat the empty skillet in the oven before you put the dip in it. Plus I think the little skillet looks great!
Enjoy!
More Dip Recipes
Mexican Spinach Dip Recipe
Ingredients
- 1 teaspoon olive oil
- 1 cup diced bell pepper (any color, about one pepper)
- ¾ cup diced red onion (about ¼ large red onion)
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 10 ounces fresh baby spinach
- 1 can (14.5 oz.) diced tomatoes, drained
- 2 cups (8 oz.) shredded pepper jack cheese
- 1 pkg. (8 oz.) regular cream cheese (not lowfat or nonfat)
- ¼ cup milk (any type from skim to whole will work)
- green onions for garnish, optional
- tortilla chips for dipping
Instructions
- In a large skillet, heat oil over medium heat. Sauté pepper and onion for 3 to 4 minutes or until softened and onions are translucent.
- Add cumin and chili powder and cook for 1 to 2 minutes to toast spices.
- Add spinach and tomatoes and cover the pan for 2 to 3 minutes, or until spinach is wilted, stirring as necessary.
- Reduce heat to medium-low and add pepper jack cheese, cream cheese, and milk. Continue to stir until all the cheese is melted and combined into a smooth dip.
- Serve immediately with tortilla chips (see note). Nutrition information does not include chips.
Notes
- If desired, keep dip warm in a slow cooker on Warm setting for entertaining/parties. I like to put mine into a preheated cast iron skillet which keeps it warm for quite a while.
- Store leftovers in an airtight container in fridge 2 to 3 days. Reheat slowly in a saucepan over medium-low heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I like your recipes a lot but you never say how big a serving size is. All the nutrition information doesn’t mean anything unless you include the size. Thank you and I hope you can include that info for us calorie conscious!
We are slowly adding this information. Turns out I really didn’t know what I was doing when I started the site in 2011. ha! We’re going through all the recipes and updating them with new info but it requires retesting them and going through a whole process. With over 1000 recipes on the site, it’s a daunting task! I appreciate the feedback (and that you did so kindly, many people are less kind!). Please know that we’re working on it!
My friend made this dip for our book club and everyone loved it!
Hooray! That makes me so happy!
looks tasty