Baked Mexican Spinach Dip
Recipe: #23750
May 12, 2016
Categories: Dips, Appetizers, Spinach, One-Pot Meal, Christmas, Game/Sports Day, New Years Potluck, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, more
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Ingredients
Nutritional
- Serving Size: 1 (143.7 g)
- Calories 347.6
- Total Fat - 29.7 g
- Saturated Fat - 16.5 g
- Cholesterol - 87.2 mg
- Sodium - 538.5 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 1 g
- Sugars - 2.5 g
- Protein - 15 g
- Calcium - 426.1 mg
- Iron - 1.2 mg
- Vitamin C - 9.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Lightly spray a 12 inch skillet with cooking spray.
Step 2
Heat oil in large skillet over medium heat. Add spinach leaves. Cook and stir until wilted. Add garlic, cook and stir for another minute. Cool then squeeze out all the moisture.
Step 3
Place cream cheese, cayenne, drained spinach, sour cream, taco seasoning, green chilies, and 1 cup of shredded cheese. Stir to combine. Transfer to skillet. Top evenly with additional shredded cheese.
Step 4
Bake for 20 minutes, until cheese is melted. Remove and serve with tortilla chips.
Tips
- 12-inch oven proof skillet