Spicy Southwest Spinach Dip Food

SOUTHWEST SPINACH DIP

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.

SPICY SOUTHWEST SPINACH DIP

Steps:

• Preheat oven to 400 degrees.
• Empty greens into a large bowl.
• Microwave for two minutes.
• Add remaining ingredients.
• Bake for 15 minutes or until bubbly.
• Serve with tortilla chips.

SPICY SOUTHWESTERN SPINACH DIP

Steps:

• Add the olive oil to the instant pot and saute the garlic, spinach, and tomatoes until the spinach is cooked down. Turn off the saute function.
• Add in the sour cream, half and half, cream cheese (cubed), mozzarella, cheddar, jalapeños, olives, onion powder, chili powder, cumin and hot sauce.
• Lock the lid and turn the valve to closed. Set the timer on the Instant Pot for 4 minutes at manual (high) pressure.
• Once it beeps done, carefully release the pressure and stir the contents to combine - add salt and pepper to taste.
• Pour into a serving bowl - we served ours by adding 2 ancho chiles for a little extra heat.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
• Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
• Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
• Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

SOUTHWESTERN SPINACH-BLACK BEAN DIP

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.

V'S SOUTHWESTERN DIP

Steps:

• Mix sour cream and mayonaise together in a bowl.
• Mix dry ingredients in a separate bowl.
• Add dry spices to sour cream and mayonaise mixture Refrigerate for 2 hours to allow flavors to meld.

SPICY SPINACH DIP

Steps:

• Mix cream cheese and spread in medium bowl until blended.
• Add remaining ingredients; mix well. Serve immediately or cover and refrigerate until ready to serve.