Santa Fe Spinach Dip
photo by FLKeysJen
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1 medium onion, chopped fine
- 1 green onion, diced, to garnish (optional)
- 16 ounces frozen spinach, thawed and squeezed dry
- 14 ounces diced tomatoes, drained
- 1 (4 ounce) can green chilies, chopped
- 8 ounces low-fat cream cheese, softened- room temp
- 1 (5 ounce) can fat-free evaporated milk, skim
- 2 cups monterey jack cheese, grated- low fat is great too
- 1 cup low-fat parmesan cheese, grated
- 1 tablespoon balsamic vinegar
- 3 tablespoons low-fat sour cream
- salt and pepper
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
-
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
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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.
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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
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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
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.