Southwest Spinach Dip Recipes

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain well and chop., In a large skillet, saute onion in oil until tender. Stir in tomatoes and cream cheese until blended. Stir in the spinach, cheese blend, chilies, vinegar and pepper sauce. , Transfer to an 8-in. square baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve warm with chips.

Steps:

• Spray 1- to 1 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
• Cover; cook on Low heat setting 2 to 3 hours.
• Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.

Steps:

• Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes.
• Add salt and pepper to taste.
• Add the Rotel tomatoes, cumin, chili powder.
• Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts.
• Add black beans and corn, mix well, then add cheddar cheese.
• Stir until the cheese is melted.
• If the mixture gets too thick, add milk to thin it out to desired consistency.
• Serve with tortilla chips or as a side dish.

Steps:

• Preheat oven to 400 degrees.
• Heat oil in large skillet. Add onions and jalapenos and saute until tender, about 5 minutes. Add chopped baby spinach and continue to cook until wilted. Add 2/3 of tomatoes and cook 3 minutes more.
• Remove skillet from heat. Stir in Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Spoon into 1 1/2 quart baking dish. Bake 35 minutes or until hot and bubbly.
• Top with sharp Cheddar cheese. Sprinkle with remaining chopped tomato. Serve immediately with tortilla chips.