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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!
Spicy Southwestern Spinach Dip
- 1 9 or 10 ounce Box of frozen chopped spinach, thawed and drained
- 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!
We adore cheesy dips in our house so this gorgeous Homemade Nacho Cheese Sauce is going on our table too! Cheese and chips are always a great choice for an easy to share treat.
Here are a few more of our favorite appetizers you might like:
- Buffalo Chicken Potato Skins with Blue Cheese Dip
- Sweet Corn Salsa
- Southern-Style Pimento Cheese
- Mini Cheese Quiche Recipe
Have a terrific week and thanks so much for stopping by!