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 recipe is fabulous for the Super Bowl dip recipe because it combines two 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 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 up to baking. Cover with foil and refrigerate up to 24 hours. You’ll need to add about five 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 fabulous!
Cook’s Tools:
LOVE MEXICAN FOOD AS MUCH AS I DO?
Check out some of my favorite recipes:
- Chicken Burrito Bowl
- Restaurant Style Refried Beans
- New Mexico Style Green Chile Chicken Enchiladas
- Picadillo Tacos
- Sweet Corn Tamales Cake
- Green Chile Pinto Beans
- Guacamole
- Horchata
- Enchilada sauce
- Carne Asada Street Tacos
- Queso Blanco Dip
- Breakfast Taco Bar
Mexican Spinach Dip
Ingredients
- 8 ounces cream cheese softened
- ⅓ 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
- ½ teaspoon chili powder
- ½ 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. 
Jen says
Would this be ok to make in a small crockpot rather than in the oven? Thanks!!
Jillian says
Yes, it would absolutely work in a small crockpot. Cook it for 1-2 hours on low depending on your crockpot.
Elizabeth says
I see you’ve provided the nutritional info. Is that for the entire dish or for a serving size?
Jillian says
For a serving size.
Patricia says
Do you think this would work with fresh spinach instead of frozen?
Jillian says
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.
Rosey says
Could you freeze half for another day if you only need a small amount?
Jillian says
Hi Rosey, because of the dairy products and spinach in this recipe, it does not freeze and defrost well. Sorry.
Rosey says
Made this recipe so many times…added a few different spices and everyone loves it!! I get asked to make it all the time now!
Thank you for sharing.
Jillian says
Rosey, I am thrilled that you love this recipe. Thanks for stopping by! 🙂
Joan says
I’ve made this a couple of times an it is always a hit and everyone wants the recipe.
Jillian says
Hi Joan,
This is a favorite at my house, too. Thanks for stopping by! 🙂
Temeisha says
Just recently made for a tailgate. Let me say it was a hit. Went to work the next day and everyone kept asking for recipe. Guess I’m popular now. Thanks so much for this great dish. Will be using for holiday parties as well.
Jillian says
Temeisha, I am so glad that this recipe was a hit! Thanks for stopping by to let me know! 🙂
Lori says
hi, i am trying this recipe for the first time – i would like to incorporate refried beans into it ~ any suggestions or thoughts on this are appreciated.
Jillian says
I haven’t tried adding refried beans to it. I suggest making it as-is and see if you think adding refried beans would enhance it. I personally don’t think they will.