Mexican Spinach Dip
I am always looking for new dips to try and this is one that my co-workers asked for either me to make again or the recipe to make it themselves. I had one co-worker that heated up half the container and ate it all by himself. When asked today what he would like me to make, he asks for this dip.
During my local stores “can-tastic” sale, I stocked up on a few certain canned vegetables. Canned spinach was one of them. Easy to store in the cabinet, and the price was right during the sale. Drain all the water off from the can and then squeeze the spinach to get the remaining liquid out.
Frugal Cooking Tips:
- Have a price point for stock up on canned goods. Diced Tomatoes with Chiles is usually on sale during the Fall/Winter months for as low as $.69-.79 per can which is about 50% off regular price. Stock up during these times for use during the year.
- Make your own Diced Tomatoes with Chiles. Homemade is always cheaper and healthier.
- Fresh jalapenos can be expensive and hard to find. Buy a jar of pickled jalapenos and use those to spice up recipes. Remove the seeds for less heat, or leave them in for more spice.
mexican spinach dip
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Slow Cooker Cheesy Bacon Onion Dip
Slow Cooker Sausage & Pepper Jack Queso Dip
Mexican Spinach Dip
Ingredients
- 2 10.5 oz Canned Diced Tomatoes with Green Chiles like Ro'tel, drained
- 1 10 oz Canned or Frozen Spinach drained
- 1 8 oz Cream Cheese softened and cubed
- 2 Cups Shredded Mexican Cheese Blend
- 1/3 Cup Sour Cream
- 1 Small Yellow Onion chopped
- 1/4 Teaspoon ground cumin
- 1/2 Teaspoon Chili Powder
- 2 Small jalapenos diced
Instructions
- Add all the ingredients to a 4 qt or larger pot.
- Heat on low heat stirring as the dip heats.
- Once the cheese and cream cheese have melted and completely mixed in, remove the dip from the stove.
- Spoon the dip into a serving bowl with tortilla chips or sliced French bread.