This Mexican Taco Baked Spinach Dip is the perfect crowd pleasing appetizer. Flavor packed Mexican flavors sure to please!

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

Saute your spinach and garlic until wilted. Remove and drain between paper towels.

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 Mexican 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
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer
Cuisine: Mexican
Keyword: appetizer, appetizer recipes, best appetizer recipe, easy appetizer, simple appetizer, spinach dip, spinach dip recipe, spinach recipes
Servings: 8
Calories: 378 kcal
Author: Jenny
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
  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.
Nutrition Facts
Mexican Taco Baked Spinach Dip
Amount Per Serving
Calories 378 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 19g 95%
Cholesterol 99mg 33%
Sodium 455mg 19%
Potassium 301mg 9%
Total Carbohydrates 5g 2%
Sugars 2g
Protein 11g 22%
Vitamin A 80.1%
Vitamin C 12%
Calcium 30.8%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

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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