Slightly spicy, plenty cheesy, and containing actual vegetables, Mexican Spinach Dip is great for your Cinco de Mayo party.
Total Time:35 minutes
Yield:8 servings 1x
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.
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