Cheesy Mexican Spinach Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, creamy dip loaded with spinach, black beans, roasted peppers, and melted cheese with Mexican spices. Bursting with fiestas flavors and best eaten with tortilla chips. Perfect crowd-pleasing appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1 15 oz. can black beans (rinsed and drained)
- 2 garlic cloves, minced
- 1 10 oz. can tomatoes with green chilies (drained, (Rotel))
- 1 10 oz. pkg. frozen chopped spinach (thawed and thoroughly drained/patted dry)
- 2 teaspoons chili powder
- 1 tsp EACH ground cumin, salt
- 1/2 teaspoon smoked paprika
- 1/4 tsp EACH dried oregano, cayenne pepper
- 1/3 cup mayonnaise ((I use reduced-fat))
- 4 oz. cream cheese, softened ((I use 1/3 less fat))
- 1 cup freshly grated sharp cheddar cheese (divided)
- 1 cup freshly grated Pepper Jack cheese (divided)
- 1/3 cup sour cream ((I use reduced-fat))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 607mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 257mg
- Calcium
- 206mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 607MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.