Description
This Mexican Spinach Dip is a creamy, flavorful appetizer combining spinach, tangy Rotel tomatoes with green chiles, black olives, and melty Colby Jack cheese. Baked to perfection, it’s an ideal dip to serve warm with chips or fresh vegetables at gatherings or casual parties.
Ingredients
Scale
Vegetables and Herbs
- 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)
Dairy
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1.5 cups Colby Jack cheese (shredded and divided: 1 cup + 1/2 cup)
Other
- 2.25 oz diced black olives, drained (1 can)
Instructions
- Preheat the oven and prepare spinach: Preheat your oven to 375˚F. Thoroughly squeeze as much liquid as possible from the thawed spinach to avoid a watery dip.
- Mix the base ingredients: In a large bowl, combine the softened cream cheese and sour cream until smooth. Stir in the Rotel tomatoes with green chiles, drained spinach, diced black olives, and 1 cup of shredded Colby Jack cheese. Mix well until all ingredients are evenly distributed.
- Assemble in casserole dish: Spread the mixture evenly in a large casserole dish or a 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of Colby Jack cheese evenly over the top.
- Bake the dip: Place the casserole dish in the preheated oven and bake for 30-40 minutes, or until the dip is heated thoroughly and the cheese on top is melted and slightly golden.
- Garnish and serve: Remove from the oven, optionally garnish with chopped green onions and cilantro to add fresh flavor. Serve hot with your favorite chips or vegetable sticks for dipping.
Notes
- Make sure to drain the spinach thoroughly to prevent a runny dip.
- You can substitute Colby Jack cheese with Monterey Jack or mild cheddar if preferred.
- For an extra kick, add a pinch of cayenne pepper or jalapeños to the dip mixture.
- This dip can be prepared ahead and baked just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican spinach dip, baked spinach dip, Rotel dip, creamy spinach appetizer, party dip
