Mexican Taco Baked Spinach Dip

This hot spinach dip is the perfect crowd pleasing appetizer recipe. It’s a cheesy, flavor-packed Mexican dish that’s always a hit for any occasion!

Table of Contents

• Hot Spinach Dip
• Ingredients For Spinach Dip
• How To Make Mexican Style Hot Spinach Dip
• Tips For Making Spinach Dip
• How To Serve Hot Spinach Dip
• How To Serve Leftovers
• Get the Recipe

Hot Spinach Dip

Spinach Dip is such great party food! My Mexican 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!Be sure to follow Picky Palate on Instagram for daily recipe inspiration!

Ingredients For Spinach Dip

• cream cheese
• sour cream
• taco seasoning
• diced green chilies
• extra virgin olive oil
• fresh spinach leaves
• minced garlic
• shredded cheddar cheese

How To Make Mexican Style Hot 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.

Add shredded cheese to mixing bowl. Give a good mix until combined.

Transfer dip to cast iron skillets.

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

Tips For Making 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.

How To Serve Hot Spinach Dip

Serve this hot dip for any occasion where you are serving appetizers. Perfect for Holidays, game day eats, you name it! It’s best if served right after taken out of the oven.

How To Serve Leftovers

If there is any leftover spinach dip, store it in an airtight container for up to 3 days. Microwave servings as needed in a heat proof bowl.

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

Cost: $15

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Equipment

• Oven
• mixing bowl
• cast iron skillet

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

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