This creamy spinach dip is packed with cheesy goodness and a hint of spice. Perfect for sharing, it makes any gathering more festive and fun!
I could honestly eat it with a spoon, but tortilla chips make it even better! It’s great as an appetizer or a snack during movie night with friends. Yum!
Key Ingredients & Substitutions
Spinach: I recommend using frozen chopped spinach for convenience. Just make sure to squeeze out any excess water after thawing. If you prefer fresh spinach, roughly chop about 10 oz and sauté it until wilted.
Cream Cheese: This adds creaminess to the dip. If you want a lighter version, Neufchâtel cheese works well as a substitute. It’s lower in fat but still creamy.
Sour Cream: Use full-fat sour cream for the best flavor, but Greek yogurt can be a great alternative for a healthier twist without losing creaminess.
Cheeses: Monterey Jack is perfect for melting, but you could also use Pepper Jack for a spicier kick. If you don’t have cheddar, any good melting cheese like Gouda works too!
Bell Pepper & Green Chilies: I love the color and flavor from red bell pepper. If it’s not available, yellow or green peppers work just fine. Canned green chilies are nice, but fresh jalapeños will pack more heat!
How Do I Get the Dip to Be Creamy and Smooth?
To ensure your spinach dip is creamy, the key is to blend the cream cheese and sour cream well until smooth before adding in other ingredients. Here’s how:
- Make sure your cream cheese is softened—let it sit at room temperature for about 30 minutes before mixing.
- Use a handheld mixer or whisk to create a fluffy texture; this will help meld all the ingredients seamlessly.
- When combining the spinach and other veggies, make sure to squeeze out excess moisture so your dip doesn’t become watery.
Following these tips will help achieve a perfectly smooth and creamy spinach dip that everyone will love!
Cheddars Santa Fe Spinach Dip
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red bell pepper (for the Santa Fe touch)
- 1/4 cup chopped green chilies or diced jalapeños (optional for mild heat)
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Tortilla chips, for serving
How Much Time Will You Need?
This delicious dip takes about 15 minutes to prepare and 25-30 minutes to bake, making the total time approximately 40-45 minutes. You’ll have a warm, bubbling appetizer ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your dip bakes evenly and becomes perfectly melty and golden.
2. Mix the Base:
In a large mixing bowl, combine the softened cream cheese and sour cream. Use a spatula or a hand mixer to blend them together until the mixture is smooth and creamy.
3. Add the Cheeses:
Gently stir in the shredded Monterey Jack and cheddar cheeses into the creamy mixture. This will create a delicious cheesy base for your dip.
4. Incorporate the Veggies:
Now, add the thawed and well-drained spinach along with the chopped red bell pepper, green chilies or jalapeños if you’re using them, chopped onion, and minced garlic. Give everything a good mix to distribute the ingredients evenly.
5. Season the Dip:
Sprinkle in the ground cumin, chili powder, and a pinch of salt and pepper. Make sure to mix thoroughly so all the flavors come together nicely. Taste and adjust the seasoning if needed.
6. Transfer and Bake:
Carefully transfer the dip mixture to a small ovenproof baking dish or a cast iron skillet. Spread it out evenly and pop it in your preheated oven.
7. Bake to Perfection:
Bake for about 25-30 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown. Keep an eye on it to avoid overbaking!
8. Cool and Serve:
Once baked, remove the dip from the oven and let it cool slightly for a few minutes. This will prevent burns and make it easier to eat.
9. Ready to Enjoy:
Serve the warm dip with plenty of tortilla chips for dipping. Enjoy this creamy, cheesy Santa Fe style spinach dip with all your friends and family!
Dig in and savor the wonderful flavors of this delightful appetizer! Enjoy!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! If you prefer fresh spinach, you’ll need about 10 oz. Simply wash, chop, and sauté it in a pan until it’s wilted before adding it to the mix. Make sure to squeeze out any excess moisture!
How Can I Make This Dip Spicier?
If you want to give the dip more heat, consider adding more diced jalapeños or a dash of hot sauce. You can also use Pepper Jack cheese instead of Monterey Jack for an extra kick!
Can I Prepare This Dip in Advance?
Yes, you can! Prepare the dip mixture ahead of time and store it in the fridge for up to 2 days before baking. When you’re ready to bake, just pop it in the oven directly from the fridge, adding a few extra minutes to the baking time if needed.
How Do I Store Leftovers?
Store any leftover dip in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or oven until heated through, stirring occasionally to ensure even heating.
