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.
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.
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.
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.
- Add in the tomatoes.
- Fold in the onion and spinach.
- Then, add in the cheddar cheese.
- Fold in the salt, chili powder, and cumin and mix until combined.
- Pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes before serving.
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.
Cook’s Tools:
- mixing bowls
- spatula
- 8-inch square baking dish
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
Equipment
- mixing bowls
- spatula
- 8-inch square baking dish
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 30-35 minutes, or until the edges are bubbling and the dip is golden brown. Serve with tortilla chips or french bread rounds.
Video
Nutrition
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EVERYTHING LOOKS WONDERFUL… THANK YOU..
You bet! Thanks for stopping by, Beverly!
Thanks for the Mexican dip recipe had been looking for something like this – wondering if you could add green chilies and black beans drained to this instead of the spinach ? I love spinach personally but have a couple picky eaters .
Hi Sherri, you could absolutely use green chiles and black beans. Let me know how it turns out for you!
This dish looks soooooo deliciously good. I wish I could eat that right now!
It really is SO SO good!
I made your Mexican Spinach Dip for New Year’s Eve. It was the best offering, my family loves it! Thank you for sharing such a wonderful recipe!
Louise,
I am SO glad your family loved the dip! 🙂 Thanks for stopping by to let me know!
We love spinach and this is a new way to have more of it! Thank you!
This is the perfect appetizer for game day! Definitely saving this for the Super Bowl!
Ummm YES! Two of my favorites in one dip, Mexican dip and Spinach dip! Perfect!
YES, football playoffs and super bowl around the corner! I love spinach dip and mexican flavors! Put those together and I KNOW it will be a HIT!
Exactly, it’s always the first dip to go when I entertain!
I’m loving this combination of ingredients. Looks SO good — a total comfort food. And your step-by-step photos are so helpful.
I’m so glad that the photos are helpful!
Wow, as much as I love Kerrygold butter, I don’t think I knew that they had cheese! I definitely have to try it, I like Cabot’s white cheddar too
I’ve personally never met a white cheddar that I didn’t like. 😉
This look like the perfect dip for super bowl sunday!!!
I decreased the cheese to 2 cups “Cabot Seriously Sharp Cheddar” and increased the frozen spinach to a 16oz bag. It was excellent! Thanks for the recipe 🙂
YAS! I love this dip!
Mexican spinach dip sounds like delicious! Perfect for camping weekends too! Thanks for sharing!
LOVE me a good dip!! I’m throwing a party soon so defo gonna include this
I do love sharing in general – but this dip is hard to resist all by myself 😉 Delicious!
Such an awesome dish is surely a great party option. Love all the combinations to making it. Delicious as always.
Looks so delicious and would be perfect for a Mexican fiesta we’re planning this weekend!
This sounds so perfect for Cinco de Mayo this weekend. Will give it a try for sure.
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.