I really admire people who make everything from scratch. Grow your own vegetables to make your own salsa. Milk your cow to make your own cheese. Grind your own corn to make your own tortillas. What an idyllic world. Food that is pure and wholesome. It’s amazing and beautiful and exhausting to my lazy mind. I wish I had the energy and skill for all that. Alas, I’m much better at opening jars, stirring stuff together, and throwing it in the oven. I guess it leaves me with something to aspire to.
With Cinco de Mayo nearly upon us, I’m going to continue the proud American tradition of turning other countries holidays into an excuse to eat and drink. Created by the brilliant Deborah of Taste and Tell, this spicy, creamy Mexican Spinach Dip is perfect to serve to a crowd of friends alongside a bucket of cold cervzsas and a pile of stick-on mustaches and sombreros. Culturally insensitive? Perhaps. Delicious dip? Extremely.
And it’s so easy, a monkey could make it. Just open a bunch of packages, smash, fold, and stir everything together, and throw it in the oven. It’s cheese, spinach, salsa, and more cheese. Serve it with salty, crunchy tortilla chips. And seriously, don’t skip the beer or the margaritas.
I love Southwest and Mexican flavors any dang day, but when the calendar demands it, I’m going to be ready. Maybe I haven’t grown everything myself this time, but I’m not going to let that stop me from eating awesomely. Mexican Spinach Dip. Cheese, vegetables, spices. Let’s do it!
- 1 10 ounce package of frozen chopped spinach, thawed and with all the liquid squeezed out
- 8 ounces shredded Mexican cheese blend
- 8 ounces cream cheese, softened
- 1 cup whole milk
- 16 ounces hot salsa
- 1 teaspoon chili powder
- Preheat oven to 350.
- Combine all ingredients in a large mixing bowl. Use a wooden spoon to smash, fold, stir and otherwise wrestle all of your ingredients into a relatively homogeneous mixture. If you still have a few lumps of cream cheese, don't sweat it.
- Transfer everything to a 2 quart casserole dish or other baking dish.
- Bake at 350 for about 20 minutes or until hot and bubbly. Crank the heat up to 400 for the last five minutes to form a cheesy crust on the top.
- Allow to cool for a few minutes to avoid molten cheese burns. Serve with crunchy tortilla chips and cold beverages, preferable of the adult variety. Slap on your sombrero and enjoy.