Creamy and cheesy, this hot spinach dip is filled with Mexican flavors, and it’s the perfect addition to any taco bar, tailgate, game day spread, or party! Cheesy Fiesta Spinach Dip will have all your guests asking for the recipe!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
I made this dip to take to a neighbor’s potluck party recently, and it was a huge hit. I had several people ask me for the recipe. Even my husband (who doesn’t typically like cooked spinach) was seen going back to the dip several times! I consider that a big win!
This dip is easy to mix up, bakes up nice and cheesy in the oven, and then has lots of veggies to keep you full and happy.
Just, please be careful to allow it to cool a bit after you take it out of the oven. I took a bite of it and burned the crud out of the roof of my mouth. Ouch, that hurt for a few days!
How to defrost spinach
Remove the frozen block of spinach from the paper box and place it on a microwave safe plate.
Microwave the spinach on high power for 3-7 minutes (microwave times will vary based on different power levels). Stir after every couple of minutes to try to break up any icy chunks. The spinach is done when there are no more icy spots.
Alternatively to microwaving it, you can thaw it under warm running tap water. Remove the frozen block of spinach from the paper box, and place the block in a mesh strainer and run it under very warm water. Feel around for icy chucks, and break them apart with your fingers.
How to drain the liquid off the spinach
For this appetizer dip you want the spinach to be pretty dry, so in order to get that, you’ll need to squeeze as much liquid out of thawed spinach as possible. There are a couple of ways the liquid can be drained off.
1.Place the thawed spinach in a fine mesh sieve, and allow the liquid to drain. Then take a wooden spoon and press down on the spinach to press all the liquid out.
2. You can also grab a handful of spinach and squeeze the water out of the spinach. Your hands will get a little messy, but that’s fine.
3. (And this is my favorite method) Place the thawed spinach in a clean dry cotton cloth towel. Wrap the towel around the spinach and squeeze the water out of the spinach.
How to soften cream cheese
This recipe calls for softened cream cheese. Yes, you can do it the old school way by placing it on the counter and waiting for it to soften.
But, if you live in a cold place, or if you’re concerned about food safety handing and making sure the cream cheese doesn’t go bad, here’s the quick way to soften the cream cheese.
Place the completely unwrapped package of cream cheese, or whatever portion of the package you want to use, in a microwaveable bowl. Microwave on HIGH for 10 seconds or just until softened.
Remember microwave power can vary greatly. I have a 1300 watt microwave, so I always error on the side of under softening, and having to pop it back in for another 5 seconds or until it’s softened to my liking.
What salsa should I use in this recipe?
Use your favorite homemade or jarred salsa for this recipe. The one you already like will give you the best flavors.
When I cook, I love Frontera Salsa. (And no, I’m not being paid by them.) It has a great complex flavor and spiciness. And I think the color is pretty. And it’s so convenient to have jarred salsa around for when you need to cook something like this Cheesy Fiesta Spinach Dip.
Want to try it with some homemade salsa?
Here are some great homemade recipes to try:
I’ve kind of been on a grated onion kick in my recipes and cooking lately.
I feel like it helps the onion to melt into the dish a little more than chopping it alone does.
How to grate an onion: Take a box grater, and using the large holes, grate the onion.
When you have a little nub of an onion that you can no longer safely pass along the grater without getting your fingers, simply chop that part with a kitchen knife.
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Cheesy Fiesta Spinach Dip Recipe
Cheesy Fiesta Spinach Dip
- 10 ounces frozen chopped spinach thawed and well drained
- 8 ounces cream cheese softened
- 1 cup salsa
- ½ cup finely chopped red bell pepper
- ½ cup grated or finely chopped red onion
- ½ cup shredded Parmesan
- 2 cups shredded Jack cheese
- 1 garlic clove finely chopped
- Preheat the oven to 400° F.
- In a medium bowl, mix together all ingredients, except 1 cup of shredded Jack cheese. Spoon mixture into an oven-proof casserole dish. Bake 30 minutes.
- Carefully remove spinach dip from the oven and sprinkle remaining Jack cheese over the top. Place back in the oven and bake 5-10 more minutes or until cheese is melty and bubbly on top.
- Allow dip to sit out for at least 10 minutes before eating, as dip will be very hot, and you don’t want to burn yourself.
- Serve with tortilla chips, crackers, or veggies sticks.