If you love spinach dip and Mexican food then you’ll LOVE my Mexican Spinach Dip recipe! It’s a tasty party, holiday, tailgating, and anytime recipe!
It’s January and that means it’s crunch time for football playoffs! At my house, this means I need to whip up some seriously tasty game day eats like this Mexican Spinach Dip! This is a fabulous Super Bowl dip recipe because it combines 2 things people love: Mexican food and spinach dip!
What I love most about this recipe is that you can make it ahead of time and then just heat it up during pregame! This is what I like to call entertaining done easy! Plus all you need are a few pantry and freezer ingredients.
Cook’s Note – Mexican Spinach Dip:
- To make this dip ahead of time: prepare the dip all the way up to baking. Cover with foil and refrigerate up to 24 hours. You’ll need to add about 5 additional minutes to the cooking time to compensate for the dip going into the oven while it’s chilled.
- Please use high-quality aged cheddar cheese for this recipe. My favorite brand is Kerrygold and it’s readily available in grocery stores. In my opinion, it’s worth the splurge because the flavor is sharp, creamy, and amazing!
Disclosure: This post for Mexican Spinach Dip recipe includes affiliate links.
Cook’s Tools – Mexican Spinach Dip:
ONE YEAR AGO: Pepperoni Pizza Rolls
TWO YEARS AGO: Slow Cooker Beef Stew
THREE YEARS AGO: Southwest Quinoa Stew
Mexican Spinach Dip
Ingredients
- 8 ounces cream cheese softened
- 1/3 cup sour cream
- 1 large jalapeño seeded and chopped fine
- 2 10-ounce cans Ro-Tel tomatoes drained
- 1 small onion chopped fine
- 1 10-ounce box frozen spinach thawed and squeezed dry
- 3 cups shredded extra sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
Instructions
- Move oven rack to middle position and preheat oven to 350 degrees F. Spray 8-inch square baking dish with non-stick cooking spray.
- In a large bowl mix together cream cheese, sour cream, and jalapeño.
- Fold in tomatoes.
- Fold in the onion and spinach.
- Add in the cheddar.
- Next, fold in the salt, chili powder, and cumin and mix until well combined.
- Pour mixture into the prepared baking dish.
- Bake 25-30 minutes, or until the edges are bubbling and the dip is golden brown. Serve with tortilla chips or french bread rounds.
Video
Nutrition
Check out other Party Recipes:
- Chicken and Waffle Sliders
- Taco Salad Mini Bites
- Loaded Greek Fries
- Philly Cheesesteak Dip
- Loaded Broccoli and Cheese Fries
- Swedish Cocktail Meatballs
- Dr Pepper Hot Wings
- Aloha Salsa
- Best-Ever Guacamole Recipe!
- Sweet Corn Tamale Cakes Recipe
- Yogurt Curry Dip
- 7 Layer Greek Dip
- Baked Pimento Cheese Dip – Southwest Style
This Mexican Spinach Dip recipe first appeared on FFF on January 6, 2016, I’ve since updated the pictures and some of the originals are below. 
Jillian
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Jen
Would this be ok to make in a small crockpot rather than in the oven? Thanks!!
Jillian
Yes, it would absolutely work in a small crockpot. Cook it for 1-2 hours on low depending on your crockpot.
Elizabeth
I see you’ve provided the nutritional info. Is that for the entire dish or for a serving size?
Jillian
For a serving size.
Patricia
Do you think this would work with fresh spinach instead of frozen?
Jillian
Absolutely. You will need to wilt the spinach first though. To do so, add the spinach to a frying pan with a little bit of olive oil for about 5-10 minutes over medium heat.