Mexican Spinach Dip

From Cook's Country | April​/May 2008

Why this recipe works:

This Mexican Spinach Dip recipe puts a new, spicy spin on a classic party snack. The spinach dip can be assembled and refrigerated for up to 24 hours before baking. To prevent the Mexican Spinach Dip from becoming too watery, we made sure to squeeze as much liquid as possible from the spinach.… read more

This Mexican Spinach Dip recipe puts a new, spicy spin on a classic party snack. The spinach dip can be assembled and refrigerated for up to 24 hours before baking. To prevent the Mexican Spinach Dip from becoming too watery, we made sure to squeeze as much liquid as possible from the spinach.

less

Serves 12

If you can’t find Ro-Tel tomatoes, substitute one 14.5-ounce can of diced tomatoes and one 4-ounce can of chopped green chiles. Serve with tortilla chips.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection