Mexican Spinach Dip
Recipe Type: Appetiser
Cuisine: Mexican
Author: Lynn Wolaver
  • 1 cup onion, chopped small
  • 1 Tbs. vegetable oil
  • 2 cans (14.5 oz) stewed Mexican tomatoes, drained and chopped
  • 1 can (4 oz) diced green chilies, drained
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 2 cups. shredded Mexican blend cheese
  • 8 oz cream cheese, softened
  • 1 1/2 Tbs. red wine vinegar
  • Hot sauce, to taste
  1. Saute onion in vegetable oil.
  2. Combine all the ingredients thoroughly, and pour into 10″ deep dish pie plate, and bake until bubbly and lightly browned, 30-40 minutes.
  3. Serve with tortilla chips.
Lynn used Del Monte petite diced tomatoes with zesty jalapenos, and about 3 drops of Louisiana hot sauce in her dip. This dish can be baked ahead and warmed up in the microwave.


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