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Home > Recipes > Mexican Spinach Dip

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Mexican Spinach Dip

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Recipe by Rachel Gurk of Rachel Cooks
Servings:
10-12
Prep Time:
10 min
Cook Time:
15 min
Print Recipe

Ingredients

  • 1 teaspoon olive oil
  • 1 cup diced bell pepper, any color
  • 3/4 cup diced red onion
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 10 ounces fresh baby spinach
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 2 cups cheese, grated Pepper Jack
  • 8 ounces cream cheese, full-fat
  • 1/4 cup milk, any type
  • green onions, for optional garnish
  • Tortilla chips, for dipping

Nutrition Information

Serving size: 1/2 cup
Calories: 160
Carbohydrate: (0%)
Protein: 6g (12%)
Total Fat: 12g (18%)
Saturated Fat: 7g (35%)
Trans Fat: 0g
Cholesterol: 40mg (13%)
Sodium: 300mg (13%)
Dietary Fiber: 2g (8%)
Calcium: 20%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

In a very large skillet, heat oil over medium heat. Sauté pepper and onion for 3 to 4 minutes or until softened and onions are translucent.

Add cumin and chili powder and cook for 1 to 2 minutes to toast spices.

Add spinach and tomatoes and cover for 2 to 3 minutes or until spinach is wilted, stirring as necessary.

Reduce heat to medium-low and add Pepper Jack cheese, cream cheese, and milk. Continue to stir until all the cheese is melted and combined into a smooth dip.

Serve immediately with tortilla chips. May also be kept warm in a slow cooker (on “warm” setting) for entertaining/parties.

Store leftovers in an airtight container in fridge 2 to 3 days. Reheat slowly in a saucepan over medium-low heat before serving.

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