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Hot and Spicy Creamy Spinach Dip

This cheesy spinach dip filled with tomatoes, green chilies and tomatoes combines Mexican flavors for a crowd-pleasing appetizer.
Course Appetizer
Keyword cream cheese, creamy, spicy, spinach
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12
Calories 166kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 2 medium Roma tomatoes, cored and diced
  • ¼ cup chopped canned green chilies
  • 3 tablespoons chopped pitted black olives
  • 1 (8-ounce) package cream cheese, at room temperature
  • 1 cup half & half
  • 1 tablespoon red wine vinegar
  • 1 (10-ounce) package frozen spinach, thawed and thoroughly drained
  • 2 ½ cups shredded Monterey Jack cheese
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Tortilla chips, for serving

Instructions

  • Preheat the oven to 400°F (200ºC).
  • Place a large sauté pan over medium heat, add olive oil and heat through. Add the onions and sauté, stirring occasionally, until they are soft and translucent, about 4 minutes.
  • Remove the skillet from heat and add the tomatoes, chilies, and olives to the pan. Let the vegetables cool for about 5 minutes.
  • In a large mixing bowl stir together the cream cheese, half and half and red wine vinegar until combined. Stir in the spinach and cheese until combined.
  • Add the vegetables and season with chili powder, salt and pepper.
  • Spoon the mixture into a 2-quart baking dish and bake until the top is golden brown and bubbling, about 25 minutes. Let cool and serve with tortilla chips.

Nutrition

Calories: 166kcal | Carbohydrates: 5g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 427mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 392IU | Vitamin C: 3mg | Calcium: 269mg | Iron: 0.3mg