Mexican Spinach Dip

I created this dip as a 100% no-measure recipe; just use all of each package. Not real healthy so I don't make it often, but I always get requests for the recipe.

Mexican Spinach Dip
Mexican Spinach Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    16-oz box Velveeta, Mexican flavor

  • 8

    oz cream cheese, softened

  • 8

    oz sour cream

  • 2

    cups shredded cheese, Mexican blend

  • 2

    cans Rotel (I use one regular and one mild)

  • 1

    10-oz pkg frozen chopped spinach, thawed and well drained

  • 1

    pkg taco seasoning mix

  • 2

    tomatoes, chopped

  • Green onions, chopped

Directions

Heat Velveeta in microwave until soft, 30 seconds to a minute. Stir in cream cheese and sour cream. Blend in shredded cheese, Rotel, well-drained spinach and taco seasoning mix. Spread evenly. Bake uncovered at 350 until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. Serve with sturdy chips. Can also be made ahead of time, refrigerated, and baked just before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: