This Baked Mexican Spinach Dip is hot, cheesy, and delicious! Loaded with veggies and two kinds of cheese, you will love the Mexican flavors that shine in this spinach dip. The perfect party dip for a football game, potluck or neighborhood BBQ, this is always a crowd favorite!
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 12servings
Calories: 168kcal
Ingredients
12ozfrozen chopped spinachthawed
10ozRotel tomatoes with green chiles(1 can)
8ozcream cheesesoftened
1/2cupsour cream
2.25ozdiced black olives, drained(1 can)
1.5cupscolby jack cheeseshredded and separated
Garnish
Green onionschopped
Cilantrochopped
Instructions
Preheat oven to 375˚F. Squeeze as much liquid from the spinach as possible.
In a large bowl mix the cream cheese and sour cream together. Stir in the Rotel tomatoes, spinach, black olives, and 1 cup colby jack cheese. Mix until combined.
Spread in a large casserole dish (or 9x13 baking dish) and top with remaining colby jack cheese.
Bake for 30-40 minutes or until the the dip is heated through. Serve hot with chips or veggies for dipping.
Notes
Other brands of tomatoes with green chiles can be substituted for Rotel, but Rotel is my preference.
Other varieties of Rotel can be used such as spicy or fire roasted according to personal preference.
To reduce the calories and fat in this dip, you can use light cream cheese and light sour cream, then make the recipe as directed. Avoid using fat free cream cheese as it doesn't melt the same way and will not make as good of a dip.