Ingredients
Scale
- 16 ounces cream cheese, softened
- 10 ounces diced tomatoes and green chilies (Rotel), undrained
- 10 ounces cheddar cheese, shredded
- 1 cup fresh spinach, finely chopped
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Red bell pepper, for garnish (cut into hearts)
- Tortilla chips, for serving
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, combine the softened cream cheese, Rotel tomatoes, shredded cheddar cheese, finely chopped spinach, mayonnaise, garlic powder, and onion powder. Season with salt and pepper to taste.
- Mix all ingredients together until well combined and the mixture is a uniform green color from the spinach.
- Pour the mixture into a greased baking dish (about 8×8 inches).
- Bake in the preheated oven for 20 minutes, or until the dip is bubbly and the cheese is melted and slightly browned.
- Remove from oven and garnish with red bell pepper hearts. Serve immediately with tortilla chips.
Notes
For a spicier kick, use a hotter variety of Rotel tomatoes. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving. You can substitute Monterey Jack cheese for cheddar cheese for a different flavor profile. Add a can of drained and rinsed black beans for extra texture and flavor. For easier serving, use a slow cooker and keep the dip warm throughout your gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dip
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg