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Cheesy Mexican Spinach Dip

This Cheesy Mexican Spinach Dip is a creamy, flavorful crowd-pleaser with spinach, beans, and melty cheese perfect for any gathering!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Cheesy, Dip, Easy, Spinach
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 0.5 onion chopped
  • 0.5 red bell pepper chopped
  • 1 can (15 oz.) black beans rinsed and drained
  • 2 cloves garlic minced
  • 1 can (10 oz.) tomatoes with green chilies drained (Rotel)
  • 1 package (10 oz.) frozen chopped spinach thawed and thoroughly drained/patted dry
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper
  • 0.33 cup mayonnaise reduced-fat
  • 4 oz. cream cheese softened, less fat
  • 1 cup sharp cheddar cheese freshly grated, divided
  • 1 cup Pepper Jack cheese freshly grated, divided
  • 0.33 cup sour cream reduced-fat

Instructions

  • Begin by heating the olive oil in a large skillet over medium heat.
  • Add the chopped onion and red bell pepper to the skillet. Sauté for about 5 minutes, or until they become soft and fragrant.
  • Stir in the minced garlic, chili powder, cumin, salt, smoked paprika, dried oregano, and cayenne pepper. Cook for an additional minute, allowing the spices to bloom.
  • Add the black beans and the drained tomatoes with green chilies to the skillet. Stir well to combine, cooking for about 2-3 minutes.
  • Carefully fold in the thawed and drained spinach, ensuring it is evenly distributed throughout the mixture.
  • In a mixing bowl, combine the mayonnaise, softened cream cheese, 1/2 cup of the sharp cheddar cheese, 1/2 cup of the Pepper Jack cheese, and sour cream. Stir until smooth and creamy.
  • Add the creamy mixture to the skillet, stirring thoroughly to combine all ingredients.
  • Sprinkle the remaining cheddar and Pepper Jack cheese on top of the dip.
  • Preheat your oven to 350°F (175°C). Transfer the skillet or pour the mixture into an oven-safe dish and bake for about 20-25 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool slightly before serving. Pair with tortilla chips, fresh veggies, or warm tortillas for the ultimate dipping experience.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Spatula
  • Measuring Cups and Spoons
  • Oven-safe Dish

Notes

  • Prepare the dip up to 24 hours ahead and refrigerate before baking to save time.
  • Freeze the unbaked dip for up to 3 months; thaw overnight before baking.
  • Adjust spiciness by increasing cayenne pepper or adding diced jalapeños.
  • Use fresh spinach instead of frozen for a brighter color and fresher taste.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.