Cheesy Mexican Spinach Dip
This warm, creamy, cheesy Mexican Spinach Dip is easy, make ahead, bursting with fiestalicious spices and quite possibly the BEST Spinach Dip ever! AKA your new back pocket crowd pleasing appetizer for every occasion!
Servings 12 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1 15 oz. can black beans rinsed and drained
- 2 garlic cloves, minced
- 1 10 oz. can tomatoes with green chilies drained, (Rotel)
- 1 10 oz. pkg. frozen chopped spinach thawed and thoroughly drained/patted dry
- 2 teaspoons chili powder
- 1 tsp EACH ground cumin, salt
- 1/2 teaspoon smoked paprika
- 1/4 tsp EACH dried oregano, cayenne pepper
- 1/3 cup mayonnaise (I use reduced-fat)
- 4 oz. cream cheese, softened (I use 1/3 less fat)
- 1 cup freshly grated sharp cheddar cheese divided
- 1 cup freshly grated Pepper Jack cheese divided
- 1/3 cup sour cream (I use reduced-fat)
Instructions
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon olive oil over medium high heat in a 12” oven proof skillet.* Add onions and sauté for approximately 3 minutes or until soft. Add red bell pepper, black beans and garlic and sauté for two additional minutes.
- Stir in tomatoes/green chilies, spinach, all seasonings/spices and mayonnaise until well combined and spinach is warmed through. Reduce heat to low and stir in cream cheese until melted followed by half of cheddar until melted and half of Pepper Jack until melted. Stir in sour cream until well combined.
- Top dip with remaining cheddar and Pepper Jack. Transfer to oven and bake for 20 minutes. Broil until cheese is golden if desired. Serve with tortilla chips.
Notes
*If you don’t have an oven proof skillet, you can prepare in another skillet and transfer to an oven safe dish.