Mexican Taco Baked Spinach Dip

This Mexican Taco Baked Spinach Dip is the perfect crowd pleasing appetizer recipe. It’s a cheesy, flavor-packed Mexican dish that’s always a hit!

Spinach Dip

Spinach Dip is such great party food! My Mexican Taco Baked Spinach Dip is hot and crazy good! I had so much fun developing this simple appetizer recipe that is perfect for Super Bowl! The ultimate Game Day recipe! Try my Spinach Dip Mini Bread Bowls too!! Hope you enjoy!

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It’s always a pleasure partnering with Old El Paso to bring you new Mexican themed recipes.

How To Make Mexican Spinach Dip

1. Preheat oven to 350 degrees F. and lightly spray 2 six inch cast iron skillets or one 12 inch skillet with cooking spray.
2. Heat oil in large skillet over medium heat. Add spinach leaves. Cook and stir until wilted. Add garlic, cook and stir for another minute then transfer to paper towels. Press to drain as much water as possible.
3. Place cream cheese, drained spinach, sour cream, taco seasoning, green chilies, and 1 cup of shredded cheese. Stir to combine and divide evenly between cast iron skillets. Top evenly with additional shredded cheese. Bake for 20 minutes, until cheese is melted. Remove and serve with tortilla chips.

Place your cream cheese and spinach into a large mixing bowl.

Pour in the taco seasoning and add your diced green chilies.

Cheese please!! Give a good mix until combined.

Transfer dip to cast iron skillets.

Add with more cheese and it’s time to bake!

Grab your favorite tortilla chips and dig in!

Tips For Making Taco Baked Spinach Dip

1. You can also choose to bake the dip in an 8×8 inch baking dish.
2. Try this recipe without the Mexican additions for a more traditional spinach dip.
3. If you don’t have a cast iron skillet, check your local thrift stores and antique shops, they’re usually inexpensive.
4. Use a variety of crackers to dip as well.

Mexican Taco Baked Spinach Dip

This Mexican Taco Baked Spinach Dip is the perfect crowd pleasing appetizer recipe. It's a cheesy, flavor-packed Mexican dish that's always a hit!

Course: Appetizer

Cuisine: Mexican

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings: 8 people

Calories: 378kcal

Author: Jenny

Print Pin Rate

Equipment

• Oven

Ingredients

• 16 ounces softened cream cheese
• 1/2 cup sour cream
• 2 tablespoons Old El Paso Taco Seasoning
• 2 tablespoons Old El Paso chopped Green Chilies
• 1 cup shredded cheddar cheese
• 2 tablespoons extra virgin olive oil
• 8 cups fresh baby spinach leaves
• 1 tablespoon fresh minced garlic
• 1 cup shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees F. and lightly spray 2 six inch cast iron skillets or one 12 inch skillet with cooking spray.
• Heat oil in large skillet over medium heat. Add spinach leaves. Cook and stir until wilted. Add garlic, cook and stir for another minute then transfer to paper towels. Press to drain as much water as possible.
• Place cream cheese, drained spinach, sour cream, taco seasoning, green chilies, and 1 cup of shredded cheese. Stir to combine and divide evenly between cast iron skillets. Top evenly with additional shredded cheese. Bake for 20 minutes, until cheese is melted. Remove and serve with tortilla chips.

Nutrition

Calories: 378kcal | Carbohydrates: 5g | Protein: 11g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 99mg | Sodium: 455mg | Potassium: 301mg | Sugar: 2g | Vitamin A: 4005IU | Vitamin C: 9.9mg | Calcium: 308mg | Iron: 1.3mg

Keywords: appetizer recipes, best appetizer recipe, easy appetizer, easy spinach dip, easy spinach dip recipe, homemade spinach dip, how to make spinach dip, mexican dip recipe, spinach dip recipe, spinach recipes

Disclaimer: This post is in partnership with Old El Paso. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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