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Mexican Spinach Dip

LISSALEONE

"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."
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Ingredients

40 m servings 86 cals
Original recipe yields 48 servings

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Directions

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  • Prep

  • Cook

  • Ready In

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

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 86 calories; 6.8 g fat; 2.7 g carbohydrates; 3.8 g protein; 20 mg cholesterol; 283 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

This was a great recipe, it was easy to make and everyone raved about it. I was asked for the recipe many times. Made it the night before my party and baked it before serving and it worked out ...

Most helpful critical review

This recipe has too many ingrediants...sometimes less is more. I make a version that consists of one can Rotel (tomatoes and chilies), one block cream cheese, one package frozen spinach, one lb...

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This was a great recipe, it was easy to make and everyone raved about it. I was asked for the recipe many times. Made it the night before my party and baked it before serving and it worked out ...

This dip was a huge hit at wine night. So unhealthy, but so hard to stop eating. Everyone wanted to know what was in it. It makes a ton. You might want to cut the recipe in half.

The leftovers that we had made a great stuffing for enchiladas!

This recipe has too many ingrediants...sometimes less is more. I make a version that consists of one can Rotel (tomatoes and chilies), one block cream cheese, one package frozen spinach, one lb...

I would not make this again. The taco seasoning makes it too salty and kind of a unappealing orange color. I think that it would be better with just some cumin. I did not drain the canned tom...

It was good, but probably wasn't my first pick.

A great dip, for something different. I made a half batch and baked it in a pie pan. I did use fresh spinach, that I steamed, drained, and wrung out the liquid in place of the frozen spinach. ...

Da Bomb!! Outstanding flavor, gives regular spinach dip a run for its $$ !!