🧀 Homemade Espinaca Dip (Spinach Dip)
Creamy, cheesy, and packed with flavor — this Tex-Mex–style espinaca dip is perfect for chips, veggies, or as a topping for tacos and grilled meats.
🛒 Ingredients (Serves 6–8)
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2 tbsp butter
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2 cloves garlic, minced
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¼ cup onion, finely diced
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1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
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½ cup heavy cream
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8 oz cream cheese, softened
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2 cups shredded Monterey Jack or white American cheese
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1 cup fresh spinach, finely chopped (or ½ cup frozen, thawed & squeezed dry)
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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Pinch red pepper flakes (optional)
🔥 Instructions
1️⃣ Sauté Aromatics
In a medium saucepan over medium heat, melt butter.
Add onion and cook 2–3 minutes until soft.
Stir in garlic and cook 30 seconds.
2️⃣ Add Tomatoes
Stir in drained tomatoes with chilies. Cook 2–3 minutes to remove excess moisture.
3️⃣ Make It Creamy
Reduce heat to low.
Add cream cheese and heavy cream. Stir until smooth and melted.
4️⃣ Add Cheese
Gradually stir in shredded cheese, stirring constantly until fully melted and smooth.
5️⃣ Finish with Spinach
Stir in chopped spinach, salt, pepper, and red pepper flakes.
Cook 2–3 minutes until spinach is wilted and dip is creamy.
🥣 Serve Warm With:
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Tortilla chips
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Pita chips
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Fresh veggies
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As a topping for nachos or baked potatoes
🧊 Slow Cooker Method
Combine all ingredients and cook on LOW for 1–2 hours, stirring occasionally.
❓ Q & A
❓ Can I use frozen spinach?
Yes! Thaw completely and squeeze out as much liquid as possible before adding.
❓ What cheese works best?
White American melts the smoothest (restaurant style).
Monterey Jack gives great flavor.
You can also mix in a little mozzarella for stretch.
❓ How do I keep it smooth?
Keep heat low. High heat can cause cheese to separate.
❓ Can I make it ahead?
Yes. Refrigerate up to 3 days. Reheat gently with a splash of milk or cream.
❓ Can I make it spicy?
Add:
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Extra green chilies
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Jalapeños
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Dash of cayenne
