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Spicy Southwestern Spinach Dip

This spicy warm spinach dip is packed with flavor. Serve with bread, chips or crackers. Easily mixed up ahead of time then baked when ready to serve.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Dip
Author: Tricia


  • 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.


Easily made ahead and refrigerated until ready to bake