Mexican Taco Baked Spinach Dip

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
Keyword 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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 378kcal
Author Jenny



  • 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


  • 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.


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