Tijuana Spinach Dip Recipes

BEST SPINACH DIP EVER

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
• Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

MEXICAN SPINACH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly.
• Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.

CLASSIC SPINACH DIP

Steps:

• In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry. , In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour. Serve with crackers.

HOT MEXICAN SPINACH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
• Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

MEXICAN SPINACH DIP

Steps:

• Thaw and drain spinach well, removing all water.
• Add 12 oz. of Monterey Jack cheese (reserving 4 oz.).
• Add 8 oz Cream cheese, tomatoes, onion, garlic, salt, pepper, and Parmesan cheese, mixing well.
• Top with remaining Monterey Jack cheese.
• Cover and bake at 375 for 45 minutes.
• Do not overcook.
• Serve with tortilla chips, salsa and sour cream.

DELICIOUS BAKED MEXICAN SPINACH FIESTA DIP

Steps:

• 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.)