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    You are in: Home / Recipes / Hot Mexican Spinach Queso Dip Recipe
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    Hot Mexican Spinach Queso Dip

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sandy in Houston's Note:

    Straight from the oven, this dip is thin and creamy. It is delicious served over pasta. Let it cool a little and it firms up into a fantastic dips for fresh veggies or tortilla chips.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In a medium bowl, add all the above ingredients and mix well.
    3. 3
      Pour into a shallow ovenproof baking dish, bake mixture for 20 minutes or until bubbly.

    Ratings & Reviews:

    • on April 17, 2010


      I've made this many times, and it's always a success. I've used a version of the recipe that I got off another site, that calls for a box of frozen chopped spinach, thawed and squeezed dry, and red wine vinegar, and I usually substitute sharp cheddar.

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    • on March 11, 2009


      Huge hit at my Superbowl Party. I had to forward the link to those who came. I just loved it! Thought the vinegar would be weird - and I love vinegar, but yum! Will definitely make again!

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    • on March 09, 2008


      Nice dip. I omitted the vinegar, used a frozen box of spinach, sliced olives instead of chopped, and added a little salt and pepper. I had to use half mozzarella and half cheddar only because I realized I bought the wrong cheese. It still came out really good, and I will definitely be making it again when I have a taste for something different than the usual dip.

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    Nutritional Facts for Hot Mexican Spinach Queso Dip

    Serving Size: 1 (1742 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 334.4
    Calories from Fat 233
    Total Fat 25.8 g
    Saturated Fat 15.2 g
    Cholesterol 74.8 mg
    Sodium 925.9 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 3.0 g
    Sugars 2.6 g
    Protein 15.8 g

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