If you’ve ever been to a Tex-Mex restaurant, you might already know and love Espinaca Dip. Espinaca means spinach in Spanish, and this dip takes the leafy green to a whole new level of indulgence. It’s creamy, cheesy, a little spicy, and absolutely perfect for tortilla chips, bread, or veggies.
This warm appetizer is a guaranteed hit at parties, game nights, or family dinners. Once you make it at home, you’ll wonder why you ever ordered it out.
Why You’ll Love This Dip
- Ultra creamy – a blend of cheeses and cream make it irresistibly smooth.
- Tex-Mex twist – with peppers, tomatoes, and spices for bold flavor.
- Perfect for sharing – great for gatherings and celebrations.
- Quick & easy – comes together in about 20 minutes.
Ingredients
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeño, finely diced (seeds removed for less heat)
- 1 red bell pepper, finely diced
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
- 8 oz cream cheese, softened
- 1 cup half-and-half (or whole milk)
- 2 cups shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ teaspoon cumin
- Salt & pepper, to taste
- Fresh cilantro, for garnish