Mexican Spiced Hot Spinach Dip

Crystal Miller


1 10oz. pkg. chopped spinach, drained and squeezed dry

8 oz. cream cheese, softened to room temp

 cup salsa

sour cream

2 T milk

1 cup of Monterey Jack cheese, cut up in inch (or smaller) cubes


In a mixer combine spinach, cream cheese and salsa.  When well combined add milk.  Remove from mixer and mix in the cheese cubes.  Put in an 8 pan and cover with foil.  Bake at 350 for 25 minutes or until hot and bubbly. 


You can serve this with crisp bread type crackers.  These can be found in the cracker section of  your grocery store.   I have found crackers to be so full of un real ingredients and hydrogenated oils that I just can not buy them anymore.  The crisp bread is a nice alternative that is very healthy.  I have a box of light rye crisp bread and the ingredients are simply whole grain rye flour, and salt, and are baked to a light crispy texture that is delicious with the dip. 


Raw vegetables pieces such as carrot sticks, broccoli, cauliflower, etc..  can also be served with the dip as well.



Back to:

Holiday Cooking
Homestead Kitchen