Mexican-Inspired Spinach Dip
This Mexican-Inspired Spinach Dip is a bold and creamy twist on the classic. Made with melty cheddar, tangy Ro-Tel tomatoes, and a perfect blend of spices, it’s the kind of dip that disappears before halftime. The spinach adds just enough balance, while cream cheese keep it rich and scoopable. Finished with Tony’s No Salt Seasoning for that signature flavor kick, this is your new go-to for fall gatherings, tailgates, or cozy nights in with chips and friends.
Servings: 8 servings
Ingredients
- 8 oz cream cheese softened
- 1 10 oz can Ro-Tel tomatoes, drained
- 1 small onion finely chopped
- 1 10 oz box frozen spinach, thawed and squeezed dry
- 3 cups shredded extra sharp cheddar cheese
- 1 tsp Tony’s No Salt Seasoning
- ½ tsp chili powder
- ½ tsp ground cumin
Instructions
- Preheat oven to 375°F. Lightly grease a medium baking dish or cast iron skillet.
- In a large mixing bowl, whisk together softened cream cheese and stir in Ro-Tel tomatoes, chopped onion, and spinach until well combined.
- Add shredded cheddar cheese, Tony’s seasoning, chili powder, and cumin. Mix thoroughly.
- Transfer mixture to your baking dish and spread evenly.
- Bake for 25–30 minutes, or until hot, bubbly, and golden on top.
- Serve warm with tortilla chips, crackers, or crusty bread.