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Spicy Spinach Dip

By America's Test Kitchen

Published on October 12, 2011

Time

1 hour

Yield

Serves 12

Spicy Spinach Dip

Ingredients

1 (8-ounce) package cream cheese, softened⅓ cup sour cream 1 jalapeño chile, seeded and chopped fine2 (10-ounce) cans Ro-Tel Original Diced Tomatoes & Green Chilies, drained½ small onion, chopped fine1 (10-ounce) box frozen spinach, thawed and squeezed dry3 cups shredded sharp cheddar cheese 1 teaspoon salt ½ teaspoon chili powder ½ teaspoon ground cumin

Before You Begin

If you can’t find Ro-Tel tomatoes, substitute one 14.5-ounce can of diced tomatoes and one 4-ounce can of chopped green chiles. The spinach dip can be assembled and refrigerated for up to 24 hours before baking. Serve with tortilla chips.

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch-square baking dish. With wooden spoon or rubber spatula, combine cream cheese, sour cream, and jalapeño in large bowl. Fold in tomatoes, onion, spinach, cheddar, salt, chili powder, and cumin until well combined. Transfer to baking dish and bake until bubbling at edges and top is golden brown, about 30 minutes. Serve. (Dip can be assembled and refrigerated for 24 hours prior to baking.)
Spicy Spinach Dip

Spicy Spinach Dip

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By America's Test Kitchen
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Time

1 hour

Yield

Serves 12

Ingredients

1 (8-ounce) package cream cheese, softened
⅓ cup sour cream
1 jalapeño chile, seeded and chopped fine
2 (10-ounce) cans Ro-Tel Original Diced Tomatoes & Green Chilies, drained
½ small onion, chopped fine
1 (10-ounce) box frozen spinach, thawed and squeezed dry
3 cups shredded sharp cheddar cheese
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin

Ingredients

1 (8-ounce) package cream cheese, softened
⅓ cup sour cream
1 jalapeño chile, seeded and chopped fine
2 (10-ounce) cans Ro-Tel Original Diced Tomatoes & Green Chilies, drained
½ small onion, chopped fine
1 (10-ounce) box frozen spinach, thawed and squeezed dry
3 cups shredded sharp cheddar cheese
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin

Ingredients

1 (8-ounce) package cream cheese, softened
⅓ cup sour cream
1 jalapeño chile, seeded and chopped fine
2 (10-ounce) cans Ro-Tel Original Diced Tomatoes & Green Chilies, drained
½ small onion, chopped fine
1 (10-ounce) box frozen spinach, thawed and squeezed dry
3 cups shredded sharp cheddar cheese
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin

Why This Recipe Works

We wanted to spice up crowd-pleasing spinach dip, so we added Ro-Tel Original Diced Tomatoes & Green Chilies, a finely chopped jalapeño, and a little chili powder. To prevent the dip from becoming too watery, we made sure to squeeze as much liquid as possible from the spinach.

Before You Begin

If you can’t find Ro-Tel tomatoes, substitute one 14.5-ounce can of diced tomatoes and one 4-ounce can of chopped green chiles. The spinach dip can be assembled and refrigerated for up to 24 hours before baking. Serve with tortilla chips.

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8-inch-square baking dish. With wooden spoon or rubber spatula, combine cream cheese, sour cream, and jalapeño in large bowl. Fold in tomatoes, onion, spinach, cheddar, salt, chili powder, and cumin until well combined. Transfer to baking dish and bake until bubbling at edges and top is golden brown, about 30 minutes. Serve. (Dip can be assembled and refrigerated for 24 hours prior to baking.)

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Appears In

Magazine

April​ / May 2008

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