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.
Calories: 920kcal
Ingredients
- 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)
Instructions
- Preheat oven to 400°F. 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°F for 30 minutes or until top is golden brown and dip is bubbly.
Notes
Easily made ahead and refrigerated until ready to bake.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 920kcal | Carbohydrates: 16g | Protein: 58g | Fat: 71g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 204mg | Sodium: 1504mg | Potassium: 512mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4318IU | Vitamin C: 9mg | Calcium: 1748mg | Iron: 3mg
