Mexican Spinach Dip Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hot, creamy spinach dip loaded with black beans, roasted peppers, and melted Monterey Jack and cheddar cheese with Rotel tomatoes and spices. Served warm with tortilla chips as a crowd-pleasing appetizer.
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Nutrition & ingredients
Ingredients
serves 14- 1 tablespoon olive oil
- 1/2 yellow onion (peeled and diced)
- 1/2 red bell pepper (cored and diced)
- 15 ounces canned black beans (drained and rinsed)
- 2 cloves garlic (minced)
- 10 ounces Rotel tomatoes (drained)
- 10 ounces frozen chopped spinach (thawed and thoroughly dried)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/3 cup mayonnaise
- 4 ounces cream cheese (softened)
- 1 cup sharp cheddar cheese (shredded, divided)
- 1 cup pepper Jack cheese (shredded, divided)
- 1/3 cup sour cream
- avocado (pitted and diced)
- tomatoes (diced)
- cilantro or parsley (finely chopped)
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
- 475mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 348mg
- Calcium
- 160mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 475MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.