Mexican Spinach Cheese Dip Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
• Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

Steps:

• In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with tortilla chips.

Steps:

• Cube up the cheese into about 1"x1" pieces into a crock pot set on medium.
• Add the jalapeno juice ( you may add more juice or not as much pending on how spicy you want it).
• Take the spinach, I use only 1/2 of the box and I squeeze as much of the liquid out as possible.
• You may also add some chopped jalapeno peppers if desired.
• Once the cheese is melt start adding milk to thin out to the desired consistency.
• Note: if you have any leftovers, this gets a little spicier the 2nd day.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly.
• Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.

Steps:

• Combine and chop together in food processor spinach, cream cheese, half-and-half and cheese.
• Sauté together in oil the onion/scallions and peppers for a few minutes, just until softened.
• Fold onion/peppers into cheese/spinach mixture.
• Halve crosswise, squeeze out seeds and cut tomatoes into ½" cubes.
• Fold tomatoes into mixture; if mixture seems too thick, fold in up to ½ cup more half-and-half.
• Oil or butter a casserole dish and pour in dip.
• Loosely lay a piece of foil over the top - do NOT seal - you can remove this to let the edges brown a bit, but place it back on if things start to get too crispy.
• Bake at 400 degrees for about 30 minutes, or until mixture is bubbly hot.
• The dip will be looser when hot but will set up thicker as it cools.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine salsa, spinach, cream cheese, 1 cup Cheddar cheese, and Mexican seasoning in a large bowl. Spread into an oven-safe dish. Sprinkle with remaining Cheddar cheese.
• Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.

Steps:

• 1. Preheat oven to 400 degrees. In a 10" skillet, cook onion in oil until tender. Add 2/3 of the chopped tomatoes and all of the jalapeno peppers; cook 2 minutes more. Transfer mixture to large bowl. Stir in spinach, 2 cups Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Mix well.
• 2. Spoon into a 1 1/2-2 qt. baking dish. Bake about 35 minutes or until hot and bubbly. Top with remaining Monterey Jack cheese, chopped fresh tomato and freshly chopped cilantro or parsley.
• 3. Serve with tortilla chips and/or fresh veggies to dip. (I like to serve a platter with red, yellow, orange and green peppers along with tortilla chips.)

Steps:

• Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender.
• Add tomatoes and jalapeno pepper, cook 2 minutes more.
• Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well.
• Spoon mixture into a greased 2-quart baking dish.
• Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly.
• Serve warm with tortilla chips.

Steps:

• Heat oven to 350°F.
• Beat cream cheese spread and sour cream in large bowl with mixer until blended. Add spinach and 1-1/2 cups shredded cheese; mix well.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 20 min. Sprinkle with remaining cheese; bake 5 min. or until melted.