Mexican Spinach Cheese Dip Food

MEXICAN CREAM CHEESE DIP

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.

CREAMY CHEESY SPINACH DIP

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.

HOT MEXICAN SPINACH DIP

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.

MEXICAN SPINACH CHEESE DIP

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.

HOT MEXICAN-STYLE SPINACH DIP

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.

WHITE MEXICAN CHEESE & SPINACH CHEESE DIP

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.

MEXICAN SPINACH DIP

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.

HOT MEXICAN SPINACH QUESO DIP

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, add all the above ingredients and mix well.
• Pour into a shallow ovenproof baking dish, bake mixture for 20 minutes or until bubbly.