Mexican Spinach Dip Food

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.

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.

MEXICAN SPINACH DIP

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.

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

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.

MEXICAN SPINACH DIP

Steps:

• Thaw and drain spinach well, removing all water.
• Add 12 oz. of Monterey Jack cheese (reserving 4 oz.).
• Add 8 oz Cream cheese, tomatoes, onion, garlic, salt, pepper, and Parmesan cheese, mixing well.
• Top with remaining Monterey Jack cheese.
• Cover and bake at 375 for 45 minutes.
• Do not overcook.
• Serve with tortilla chips, salsa and sour cream.

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.

MEXICAN SPINACH DIP

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a large bowl and mix well.
• Turn into a baking dish or casserole that has been lightly sprayed with nonstick cooking spray.
• Bake for 30 minutes or until hot and bubbly.
• Serve with tortilla or corn chips.
• Can be made ahead and refrigerated.
• Bake when ready to serve.