Santa Fe Spinach Dip Recipe

Name: Santa Fe Spinach Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped fine; 1 green onion, diced, to garnish (optional); 16 ounces frozen spinach, thawed and squeezed dry; 14 ounces diced tomatoes, drained; 1 (4 ounce) can green chilies, chopped; 8 ounces low-fat cream cheese, softened- room temp; 1 (5 ounce) can fat-free evaporated milk, skim; 2 cups monterey jack cheese, grated- low fat is great too; 1 cup low-fat parmesan cheese, grated; 1 tablespoon balsamic vinegar; 3 tablespoons low-fat sour cream; salt and pepper

Servings: persons

1 medium onion, chopped fine
1 green onion, diced, to garnish (optional)
16 ounces frozen spinach, thawed and squeezed dry
14 ounces diced tomatoes, drained
1 (4 ounce) can green chilies, chopped
8 ounces low-fat cream cheese, softened- room temp
1 (5 ounce) can fat-free evaporated milk, skim
2 cups monterey jack cheese, grated- low fat is great too
1 cup low-fat parmesan cheese, grated
1 tablespoon balsamic vinegar
3 tablespoons low-fat sour cream
salt and pepper

1
Saute onion in skillet over medium until softened.
2
Add tomatoes and chilies, cook 2 minutes.
3
Squeeze thawed spinach until dry. I use a potato ricer to squeeze it easily.
4
In a large bowl combine spinach, cheeses, cream cheese, milk, vinegar, sour cream, salt and pepper. Stir well. Add the mixture from the skillet and stir just until combined.
5
Spray a shallow baking dish with cooking spray and spoon everything into dish.
6
Bake at 350 degrees for 30 minutes or until top is light brown.
7
Garnish with extra sour cream and green onion if desired.
8
Great with pita chips, tortilla chips or veggie sticks. Also really good as a filling for baked potatoes or a dip with baked potato wedges or fries.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, chopped fine, 1 green onion, diced, to garnish (optional), 16 ounces frozen spinach, thawed and squeezed dry, 14 ounces diced tomatoes, drained, and more.

Yes, Santa Fe Spinach Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Santa Fe Spinach Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions