1/1 Photo of Baja Spinach Dip
Addictive! Swiss chard is a good sub for the spinach. I have also divided this into smaller portions, frozen, and thawed in fridge. Works great!
My Private Note
Units: US | Metric
- 5 ounces Baby Spinach (or more)
- 1 cup onion, minced
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 2 (10 ounce) cans mexican-style diced tomatoes and green chilies, drained
- 5 ounces cream cheese
- 1/8 teaspoon salt
- 8 ounces Mexican blend cheese, shredded
- 4 teaspoons red wine vinegar
- 1/8 teaspoon hot pepper sauce (optional)
- 2 tablespoons black olives, sliced (optional)
- 1In a large skillet, bring 1/2 inch of water to a boil.
- 2Cut stems off spinach, cut leaves in thirds.
- 3Add spinach; cook for 2 minutes or until wilted.
- 4Drain well.
- 5In a large skillet, saute onion in oil until tender, the baking does not cook them much so sauté to your preference. Add garlic.
- 6Stir in tomatoes and cream cheese until blended.
- 7Remove skillet from burner.
- 8Stir in spinach, salt, cheese blend, vinegar, pepper sauce, and sliced black olives (if adding).
- 9Transfer to a greased 8 inch square baking dish. At this point, you could refrigerate until you bake it.
- 10Bake, covered, at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned.
- 11Serve warm with tortilla chips or toasted pita.
Browse Our Top Spinach Recipes
Nutritional Facts for Baja Spinach Dip
Serving Size: 1 (162 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 206.4
- Calories from Fat 148
- Total Fat 16.4 g
- Saturated Fat 8.9 g
- Cholesterol 49.3 mg
- Sodium 713.7 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 0.7 g
- Sugars 2.8 g
- Protein 8.4 g