Ingredients
- 16 ounces cream cheese (softened)
- 4 ounces sour cream (1/2 cup)
- Cayenne pepper (pinch, or minced jalapeno peppers)
- 2 tablespoons taco seasoning mix (Old El Paso)
- 2 tablespoons chopped green chilies
- 1 cup shredded cheddar cheese
- 1 tablespoon oil
- 8 cups spinach leaves (baby spinach, fresh)
- 1 tablespoon fresh minced garlic
- 1 1/2 cups shredded cheddar cheese
How to Make
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Step 1: Preheat oven to 350 degrees F. Lightly spray a 12 inch skillet with cooking spray.
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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.
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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.
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Step 4: Bake for 20 minutes, until cheese is melted. Remove and serve with tortilla chips.
Tips & Variations
- 12-inch oven proof skillet
We hope you enjoy this recipe!
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