Say goodbye to boring dips! This Mexican Spinach Dip is your new hero. Creamy spinach, smoky peppers, and a touch of spice – it’s addictive at every bite.

It costs approximately $13.56 to make this recipe. The recipe makes twelve servings and costs around $1.13 per serving.

This Mexican Spinach Dip is some serious comfort food!

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!

Making an easy dip to serve as an appetizer when you are entertaining or going to a party is essential, especially when you are busy. This dip is perfect for any occasion and saves time when you make it before you actually need it. 

What You’ll Love About Mexican Spinach Dip:

  • Make Ahead: you can make it ahead of time and then heat it up before you need it! This is what I like to call entertaining done easily! 
  • Flavor: The combination of spinach dip and Mexican food is a fun twist on a classic recipe. 
  • Versatile: Serve this dish as an afternoon snack or appetizer for any occasion. 
  • Comfort Food: The warm, gooey, cheesy flavors come together to create a comfort food that is completely satisfying. 
Mexican Spinach Dip in a baking dish

Ingredients and Estimated Cost:

Per Serving Cost: $1.13

Recipe Cost: $13.56

  • 8 ounces cream cheese ($3.49): You can use low-fat cream cheese, but please don’t use fat-free. 
  • ⅓ cup sour cream ($0.80): Instead of sour cream you can use Greek yogurt. 
  • 1 large jalapeno ($0.21): Use a fresh jalapeno, it adds a fresh, zesty flavor to the dip. 
  • (2) 10-ounce cans Ro-Tel tomatoes ($2.66): You can use Rotel with green chile or jalapenos.
  • 1 small onion ($0.45): Use a yellow or white onion. 
  • 10-ounce box frozen spinach ($2.16): You can use fresh spinach, but chop it super fine. You will need about 1 ¼ cups of chopped fresh spinach. 
  • 3 cups shredded extra sharp cheddar cheese ($3.75): 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 splurging because the flavor is sharp, creamy, and fabulous!
  • 1 teaspoon salt ($0.01): Salt’s impact on flavor goes beyond its own salty taste, it acts as a flavor amplifier. 
  • ½ teaspoon chili powder ($0.02): Adds a subtle smokiness to the dip. 
  • ½ teaspoon ground cumin ($0.01): This will add a warm, earthy, nutty punch to your dish. 

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in January 2024.

Ingredients for Mexican Spinach Dip

How To Make Mexican Spinach Dip:

***For complete recipe instructions, see the recipe card below.

  • First, preheat the oven to 350 degrees F and spray an 8-inch square baking dish with non-stick cooking spray.
  • Next, mix together the cream cheese, sour cream and jalapeno in a large bowl.

Step 2 Mexican Spinach Dip

  • Add in the tomatoes.

Step 3 Mexican Spinach Dip

  • Fold in the onion and spinach.

Step 4 Mexican Spinach Dip

  • Then, add in the cheddar cheese. 

Step 5 Mexican Spinach Dip

  • Fold in the salt, chili powder, and cumin and mix until combined.

Step 6 Mexican Spinach Dip

  • Pour the mixture into the prepared baking dish.

Step 7 Mexican Spinach Dip

  • Bake for 30-35 minutes before serving.

Step 8 Mexican Spinach Dip

Storage and Serving Tips:

MAKE AHEAD: To make this dip ahead of time, prepare the dip up until it’s baked. Cover with foil and refrigerate for 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.

SERVE: As with most recipes with dairy products in them, you shouldn’t leave this mac and cheese out for longer than 2 hours. 

STORE: cover and store in the refrigerator for up to 5 days. 

FREEZE: Once cooled, wrap the dip in two layers of plastic and foil. Freeze for 2-3 months. 

THAW: Thaw overnight in the refrigerator. 

REHEAT: Heat the dip until warmed in a 350 degree oven for 20-25 minutes. 

Mexican Spinach Dip Recipe FAQs:

Does frozen spinach have to be cooked for dip?

You do not need to cook this dip before adding it to the dip to bake. You will squeeze out the excess moisture from the thawed spinach, and then it is ready to bake.

What chips taste best with spinach dip?

I love classic tortilla chips with this spinach dip to scoop up the cheesy goodness. However, you can also serve it with French bread rounds, pita chips, or other hard crackers.

Why use frozen spinach instead of fresh?

I like to use frozen spinach in this recipe as it holds up better than fresh when making the dip for up to 24 hours before serving it. 

Mexican spinach dip in a pan with tortilla chips around the pan.

Cook’s Tools:

  • mixing bowls
  • spatula
  • 8-inch square baking dish


Check out some of my favorite recipes:

Best Mexican Spinach Dip
4.37 from 88 votes

Mexican Spinach Dip

Recipe Cost $ $13.56
Serving Cost $ $1.13
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
12 servings
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 Super Bowl recipe!


  • mixing bowls
  • spatula
  • 8-inch square baking dish


  • 8 ounces cream cheese softened
  • 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


  • 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 30-35 minutes, or until the edges are bubbling and the dip is golden brown. Serve with tortilla chips or french bread rounds.



Serving: 2Tablespoons | Calories: 209kcal | Carbohydrates: 5g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 459mg | Potassium: 242mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3439IU | Vitamin C: 8mg | Calcium: 276mg | Iron: 1mg

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Tasty Mexican Spinach Dip

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Recipe Rating


  1. Would this be ok to make in a small crockpot rather than in the oven? Thanks!!

    1. Yes, it would absolutely work in a small crockpot. Cook it for 1-2 hours on low depending on your crockpot.

  2. Elizabeth says:

    I see you’ve provided the nutritional info. Is that for the entire dish or for a serving size?

  3. Do you think this would work with fresh spinach instead of frozen?

    1. 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.

  4. Could you freeze half for another day if you only need a small amount?

    1. Hi Rosey, because of the dairy products and spinach in this recipe, it does not freeze and defrost well. Sorry.

      1. Janis Burgess says:

        I owned a small business where we made a spinach artichoke dip with sour cream, cream cheese and several other cheeses and it froze very well! That may be pasted on to others!

  5. 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.

    1. Rosey, I am thrilled that you love this recipe. Thanks for stopping by! 🙂

  6. I’ve made this a couple of times an it is always a hit and everyone wants the recipe.

    1. Hi Joan,
      This is a favorite at my house, too. Thanks for stopping by! 🙂

  7. 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.

    1. Temeisha, I am so glad that this recipe was a hit! Thanks for stopping by to let me know! 🙂

  8. 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.

    1. 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.

  9. This was a hit for my last party. It was the most talked about dish and everyone loved the spicy twist to the traditional spinach dip.

    1. I am so glad it was a hit! Thanks for stopping by to let me know! 🙂

  10. Hello! Can I mix everything the day before and then cook it the next day?

  11. This is such delicious dip everyone always ask for more love it

  12. This is delicious everyone always loves it. I use 1/2 sharp cheddar and half pepper jack for a little kick.

  13. Cheri Durbin says:

    This is my favorite dip recipe of all time! I make it for everything. We even have it for dinner sometimes, adding in some leftover rotisserie chicken. Makes a delicious casual in front of the Tv meal…
    I typically make a double batch, cook half in a 8×8, and freeze the rest in foil entree pans. I just reheat it whenever I want it.

    If you make it for a party, make a double batch, it’s always a hit!

  14. THE best dip, ever! I make it for every gathering and it’s always a hit!