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5
from 1 vote
Tex-Mex Spinach Dip
Add a new kick to your classic spinach dip recipe! This appetizer is super creamy with just 5 ingredients. Just dump, heat, and serve.
Course
Appetizers
Cuisine
Mexican
Keyword
Tex-Mex Spinach Dip
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
Calories
245
kcal
Author
Stacie Vaughan
Equipment
Mixing bowl
6 Quart Crockpot
Cheese grater
Ingredients
1
package
frozen chopped spinach
10oz/300g package
1
can
diced tomatoes with green chilies
540ml can or two 10oz cans diced tomatoes with green chiles, with juice
1
package
cream cheese
250g/8oz package, softened and cut into ½ inch cubes
2
cups
Colby-Jack or Gouda cheese
shredded
¼
cup
salsa
US Customary
-
Metric
Instructions
Thaw spinach and drain well, squeezing between paper towels until dry.
Spray one slow cooker stoneware with baking spray.
In a large bowl, combine spinach, tomatoes and chiles with juice, cream cheese, Colby-Jack and salsa. Transfer to prepared stoneware.
Cover and cook on High for 1 hour, stirring occasionally, until cheese is melted and dip is hot. Turn to Warm for serving.
Nutrition
Serving:
1
g
|
Calories:
245
kcal
|
Carbohydrates:
8
g
|
Protein:
10
g
|
Fat:
19
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
57
mg
|
Sodium:
366
mg
|
Fiber:
1
g
|
Sugar:
6
g