Mexican Spinach Dip

A hot, easy-to-make dip that always draws requests for the recipe. Any flavors of diced tomatoes with green chilies can be used to vary the flavor and spiciness. I usually use one Milder and one Mexican so everyone can enjoy.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 86 Calories

Ingredients

• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 1 (1.25 ounce) package taco seasoning mix
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 tomatoes, chopped
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• ½ cup green onions, chopped
• 2 cups shredded Mexican cheese blend
• 1 (1 pound) loaf processed cheese (i.e. Velveeta®), cubed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly.

Step 3

Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.