Delicious Baked Mexican Spinach Fiesta Dip

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We love this warm, creamy, cheesy dip year round. Always the first to go at our football parties. You can adjust the level of heat by adjusting the amount of jalapeno you use. We're fine at 2 tablespoons. But, if you're daring and like it devilishly hot, you may go up to 4 tablespoons, but have some Margaritas ready!


★★★★★ 1 vote

10 Min
35 Min


  • 1
    cup chopped onion
  • 2
    tablespoons cooking oil
  • 3
    medium tomatoes, peeled, seeded and chopped- divided
  • 2-4
    tablespoons fresh jalapeno peppers, chopped
  • 1
    10 oz. package frozen spinach, thawed and squeezed very dry
  • 2 1/2
    cups monterey jack cheese, divided
  • 8
    oz. cream cheese cut into 1/2 inch cubes
  • 1
    cup half and half
  • 1/2
    cup sliced black olives
  • 1
    tablespoon red wine vinegar
  • 1/4
    tsp. each salt & pepper
  • ·
    tortilla chips or assorted fresh vegetables

How to Make Delicious Baked Mexican Spinach Fiesta Dip


  1. Preheat oven to 400 degrees. In a 10" skillet, cook onion in oil until tender. Add 2/3 of the chopped tomatoes and all of the jalapeno peppers; cook 2 minutes more. Transfer mixture to large bowl. Stir in spinach, 2 cups Monterey Jack cheese, cream cheese, half and half, olives, vinegar, salt and pepper. Mix well.
  2. Spoon into a 1 1/2-2 qt. baking dish. Bake about 35 minutes or until hot and bubbly. Top with remaining Monterey Jack cheese, chopped fresh tomato and freshly chopped cilantro or parsley.
  3. Serve with tortilla chips and/or fresh veggies to dip. (I like to serve a platter with red, yellow, orange and green peppers along with tortilla chips.)

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