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Mexican Taco Baked Spinach Dip

Mexican Taco Baked Spinach Dip

Course Appetizer
Cuisine Mexican
Keyword appetizer, appetizer recipes, best appetizer recipe, easy appetizer, simple appetizer, spinach dip, spinach dip recipe, spinach recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.