Santa Fe Spinach Dip

"Cheddar's Santa Fe Spinach Dip is amazing but VERY fattening! I found their recipe and altered it to make is healthier but still cheesey and yummy with a little SW kick! Even my picky- nothing green guy- ate this and loved it!"
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
Ready In:
40mins
Ingredients:
12
Serves:
10
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ingredients

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directions

  • Sauté onion in skillet over medium until softened.
  • Add tomatoes and chilies, cook 2 minutes.
  • Squeeze thawed spinach until dry. I use a potato ricer to squeeze it easily.
  • In a large bowl combine spinach, cheeses, cream cheese, milk, vinegar, sour cream, salt and pepper. Stir well. Add the mixture from the skillet and stir just until combined.
  • Spray a shallow baking dish with cooking spray and spoon everything into dish.
  • Bake at 350 degrees for 30 minutes or until top is light brown.
  • Garnish with extra sour cream and green onion if desired.
  • Great with pita chips, tortilla chips or veggie sticks. Also really good as a filling for baked potatoes or a dip with baked potato wedges or fries.

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Reviews

  1. It was hideous it Had no taste or no grace i beleive it had to many igredients taking away taste from each other. Thr evaporated milk was not needed as well as the parmesan cheese I beleave thses two items took away the taste. I dont recommend this recipie it wasnt that zesty. Try a more simple ingredients
     
  2. This tasted good. And it made a LOT of dip...which is a plus. But, the other ingredients that aren't usually found in most spinach dips (tomatoes, chilies vinegar & milk) didn't bring wow to the dip..it still tasted like spinach dip...I think I'll stick with my regular recipe with fewer ingredients and save this one for when I'm going to be feeding a crowd.
     
  3. People seemed to like this at my Christmas party. I don't think I will make it again out of personal preference but thank you !
     
  4. Yummy! I could have eaten this without any crackers. :) I did half a recipe but kept the whole can of chilies and tomatoes. I didn't have the vinegar and it came out great! I might add in some cayenne and use a can of Rotel or salaa next time, too. Thanks, mama's kitchen!
     
  5. The best spinach dip ever! You can't go wrong serving this; I know I will be at every party from here on! It's low-stress because you can make it a day or two before and refrigerate, then just stick in the oven 30 minutes before your guests arrive. It also reheats well. I also like it as a filling for quesadillas - no cheese needed - just spread on tortillas and then brown the outsides. 10 Stars!
     
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Tweaks

  1. Delicious dip! I made this morning to serve tomorrow, I wanted to let the flavors blend for 24 hours or more. I used full-fat cream cheese and subbed the evaporated milk for half and half, I cut the basamic vinegar down to 2 teaspoons, and added in about 1 teaspoon fresh minced garlic. Thanks mama!...Kitten:)
     

RECIPE SUBMITTED BY

Proud Zaar original member! Very disappointed with the new site.
 
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