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Easy and Light Cinco De Mayo Appetizer: Southwestern Spinach Dip

May 02, 2010


I’ve had several requests for spinach dip recipes, and this Southwestern Spinach Dip is one with a twist just in time for Cinco De Mayo. Use Pepper Jack cheese, green chiles and fresh tomatoes to flavor this wonderful appetizer. Just beware! It’s very addictive so purchase plenty of chips. Happy Cinco De Mayo!

Southwestern Spinach Dip

Prep: 10 minutes
Cook: 35 minutes
Yield: 8 to 10 servings
2 small tomatoes, seeded and chopped
1 tablespoon chopped green chiles
2 cups shredded or grated Pepper Jack cheese
1 (8-ounce) reduced-fat cream cheese
1 (10-ounce) package frozen spinach, chopped, thawed and well drained
1 Blue and yellow corn tortilla chips
1. Combine first 4 ingredients in a large bowl; add spinach and remaining ingredients, stirring well.

2. Spoon mixture into a greased 2-quart baking dish. Bake, uncovered, at 400F for 30 to 35 minutes or until golden and bubbly. Serve warm with tortilla chips.


One Response to “Easy and Light Cinco De Mayo Appetizer: Southwestern Spinach Dip”
TerryKes says:
May, 05 2010at 01:14 pm
One thing I notice is that there is no mayo in this spinach dip recipe - which is fine, but 9.5 times out of 10, there is half mayo / half cream cheese. Is this an oversight?

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