A spicy, simple-to-make dip that is frequently asked for the recipe. To change the flavor and level of spiciness, use any variety of chopped tomatoes with green chilies. To ensure that everyone can enjoy, I often use one Milder and one Mexican.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 48 |
| Yield: | 48 servings |
Ingredients
- 8 ounces cream cheese, softened
- 8 ounces sour cream
- 1 (1 pound) loaf processed cheese (i.e. Velveeta®), cubed
- 2 cups shredded Mexican cheese blend
- 2 (10 ounce) cans diced tomatoes with green chile peppers
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (1.25 ounce) package taco seasoning mix
- 2 tomatoes, chopped
- ½ cup green onions, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a 2 quart or 9×13 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.
Nutrition Facts
| Calories | 86 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 283 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
A great dip, for something different. I made a half batch and baked it in a pie pan. I did use fresh spinach, that I steamed, drained, and wrung out the liquid in place of the frozen spinach. Served this with tortilla chips and it was enjoyed by all.
Da Bomb!! Outstanding flavor, gives regular spinach dip a run for its $$ !!
This recipe has too many ingrediants…sometimes less is more. I make a version that consists of one can Rotel (tomatoes and chilies), one block cream cheese, one package frozen spinach, one lb. velveeta, and 6-8 strips of crumbled bacon. Cut up and put in microwave until melted….It is always the first appetizer finished at every party.
I would not make this again. The taco seasoning makes it too salty and kind of a unappealing orange color. I think that it would be better with just some cumin. I did not drain the canned tomatoes, and probably should have, as it was a bit watery.
It was good, but probably wasn’t my first pick.
This dip was a huge hit at wine night. So unhealthy, but so hard to stop eating. Everyone wanted to know what was in it. It makes a ton. You might want to cut the recipe in half.
The leftovers that we had made a great stuffing for enchiladas!
This was a great recipe, it was easy to make and everyone raved about it. I was asked for the recipe many times. Made it the night before my party and baked it before serving and it worked out great. Would make it again.