Hot Mexican Spinach Dip

Posted by on Jan 5, 2011 in Appetizers, Featured, Recipes | No Comments

This dip is incredibly simple and gets raves every time I make it. It’s a big bowl of creamy cheesy goodness with a little heat to make it interesting. It’s easy to scale if you’re feeding a large crowd and it definitely needs to be served hot. This is a perfect nibble for game time.


2 cups fresh medium or hot salsa 

1 (10 ounce) package frozen chopped spinach, thawed and well drained

2 cups shredded Mexican Blend Cheese 

1 (8 ounce) package cream cheese, softened

1/2 cup milk

1 (2.25 ounce) can chopped black olives, drained

salt and pepper to taste


1. Preheat oven to 400 degrees F.

2. In medium bowl, mix all ingredients until well blended.

3. Pour into 1 1/2 quart baking dish.

4. Bake for 20 minutes or until edges are bubbly.  


  • If you like your dip thick like we do, reduce the amount of milk by half.
  • The taste of this dip is directly related to the quality of salsa you use. I prefer fresh salsa for this but you can also use canned. You can also use Rotel Hot Diced Tomatoes with cilantro and lime.
  • If you’re in a time crunch – you can pop this in the microwave for 5 minutes. Remove, stir, and put back in the microwave. continue in 5 minute increments until all of the cheese is melted.
  • If you plan to keep this warm in crock pot or chafing dish, add extra milk to keep it from getting stiff.

This recipe was adapted from

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