Name: Mexican Spinach Dip Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 12 oz frozen chopped spinach (thawed and liquid squeezed out); 10 oz Rotel tomatoes with green chiles (1 can); Green onions (chopped, amount to taste); Cilantro (chopped, amount to taste); 8 oz cream cheese (softened); 1/2 cup sour cream; 1.5 cups Colby Jack cheese (shredded and divided: 1 cup + 1/2 cup); 2.25 oz diced black olives, drained (1 can)

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Introduction

This Mexican Spinach Dip is a creamy, flavorful appetizer that combines spinach, spicy tomatoes, and melted cheese for the perfect party dip. It’s easy to make and always a crowd-pleaser served warm with chips or fresh vegetables.

A white rectangular baking dish holds a creamy baked casserole with three visible layers: a bottom layer with wilted dark green spinach mixed into a white base, a thick middle layer of melted orange and white cheddar cheese covering the top, and a fresh topping of chopped green onions and small diced red tomatoes scattered evenly on top. The cheese has a slightly bubbly and browned texture near the edges, while a silver serving spoon is scooping out a portion from the upper left corner, revealing the creamy layers underneath. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz frozen chopped spinach (thawed)
10 oz Rotel tomatoes with green chiles (1 can)
8 oz cream cheese (softened)
1/2 cup sour cream
2.25 oz diced black olives, drained (1 can)
1.5 cups Colby Jack cheese (shredded and separated)
Green onions (chopped)
Cilantro (chopped)

Instructions

Step 1: Preheat your oven to 375˚F. Squeeze as much liquid as possible from the thawed spinach to prevent excess moisture in the dip.
Step 2: In a large bowl, mix together the softened cream cheese and sour cream until smooth. Stir in the Rotel tomatoes, drained spinach, black olives, and 1 cup of the shredded Colby Jack cheese until fully combined.
Step 3: Spread the mixture evenly into a large casserole dish or a 9×13-inch baking dish. Sprinkle the remaining Colby Jack cheese evenly on top.
Step 4: Bake in the preheated oven for 30 to 40 minutes, or until the dip is heated through and bubbly. Serve hot, garnished with chopped green onions and cilantro, alongside chips or fresh veggies for dipping.

Tips & Variations

For extra heat, add a diced jalapeño or substitute the Rotel tomatoes with a hotter variety.
Use fresh spinach sautéed and drained if you prefer, but reduce the amount slightly to avoid excess liquid.
Try swapping Colby Jack cheese with Pepper Jack for a spicier, meltier texture.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to maintain a smooth texture.

How to Serve

A white rectangular baking dish holds a layered creamy spinach casserole topped with melted golden-yellow cheddar and white mozzarella cheese, garnished with bright red diced tomatoes and fresh green chopped scallions. The dish has a creamy, slightly browned cheese layer on top, with a soft, mixed texture of spinach and cheese visible underneath as a spoon lifts a portion from the corner. The background shows a blue cloth partially under the dish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can assemble the dip a few hours ahead and refrigerate it before baking. Just bring it to room temperature before baking for even cooking.

What can I use if I don’t have Rotel tomatoes?

Substitute with diced tomatoes and add chopped green chilies or a pinch of cayenne pepper for similar flavor and heat.