Spicy Southwestern Spinach Dip – a spicy warm spinach dip packed with flavor. Serve with bread, chips or crackers. Easily mixed up ahead of time then baked when ready to serve.
This post makes me smile … because this spinach dip makes me happy. This dip also makes other people happy, when I share it with them. Spicy, cheesy deliciousness is always a great choice for kicking back watching football, or the last few baseball games of the season, or watching somebody (I live with) do yard work. You don’t need a special occasion to enjoy this crazy good dip, any day is fine.
In addition to cream cheese, Monterey Jack cheese, and a few other ingredients, it has a whole box of spinach mixed in! Seriously good for you spinach – so this dip must be good for you, in some small way. Use whole grain chips to scoop it up and there’ll be no regrets!
I divided the dip into three small baking pans. Once I shot a few photos, I took one pan to my son’s house down the street. Even before I got home, two blocks away, I was getting text messages praising this as the best dip ever – super delicious, fantastic, etc. Silly kids, maybe they forgot I’ve made this spinach dip many times before. I’ve been making it for at least 20 years but perhaps I haven’t made it often enough!
This was one of the first recipes I posted on the blog almost 5 years ago. The photos were so awful I thought it was time to do an update. You’re now up to date!
- 1 (9 or 10) ounce box of frozen chopped spinach
- 2 (8 ounce) packages cream cheese, room temperature
- 2 tablespoons cilantro, chopped
- 1 medium onion, diced
- 1 (10 ounce) can Rotel Tomatoes (with green peppers), slightly drained (do not discard the liquid)
- 8 ounces Monterey Jack cheese, grated, divided
- 1 tablespoon red pepper flakes, divided (optional - more or less to taste)
- Preheat oven to 400 degrees. Line a baking sheet with foil. Set aside.
- Thaw the chopped spinach and place in a colander to drain. Gently press the spinach with the back of a spoon to remove the excess water.
- In a large mixing bowl combine the cream cheese, cilantro, onion, Rotel tomatoes, spinach, half the grated Monterey Jack cheese, and 2 teaspoons red pepper flakes. Mix on medium speed until combined. Add some of the reserved liquid from the tomatoes to thin if needed.
- Pour into a greased casserole dish or 9-inch pie plate. Top with remaining Jack cheese and red pepper flakes if using.
- Bake at 400 degrees for 30 minutes or until top is golden brown and dip is bubbly.
Don’t forget your PIN!
Thanks so much for stopping by!