This creamy spinach dip is packed with cheesy goodness and a hint of spice, making it a delightful starter! With fresh spinach, creamy cheese, and zesty flavors, it’s a party in a bowl.
Trust me, you’ll want to scoop this onto everything. I love pairing it with crispy chips or fresh veggies. It’s the perfect way to get your greens in—sort of! 😂
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works best here, but if you have fresh spinach, use about 12 ounces. Just cook it down until wilted and then chop it. Either way, make sure to squeeze out excess moisture!
Cream Cheese: This gives a creamy base. If you want a lighter option, you can substitute it with Greek yogurt. The flavor will shift slightly, but it will still be delicious!
Sour Cream & Mayonnaise: Both add creaminess. If you’re dairy-free, opt for plant-based sour cream and mayo instead. The flavor differences are subtle if you choose quality brands.
Cheese: Using Monterey Jack and sharp cheddar adds a great flavor combo. If you can’t find them, feel free to use any other cheese you love, like mozzarella and Pepper Jack for a kick!
Spices: The smoked paprika and cumin really enhance the flavor. If you don’t have smoked paprika, regular paprika works, but you might miss that signature smoky taste.
How Do You Get the Perfectly Creamy Dip?
Achieving a smooth and creamy spinach dip hinges on a few simple techniques. Here’s what to keep in mind:
- Mixing: When combining the cream cheese with sour cream and mayonnaise, make sure the cream cheese is softened. This makes a smooth mix without lumps!
- Spinach Prep: Drain your thawed spinach thoroughly to avoid a watery dip. I sometimes even pat it dry with paper towels.
- Baking: Bake until bubbly and golden—it makes all the difference! Don’t rush; it’s worth the wait.
- Topping: Consider adding more cheese on top just before baking for an extra gooey finish!
Follow these tips, and you’ll have a creamy, flavorful dip that’s sure to impress at any gathering!
How to Make Cheddar’s Santa Fe Spinach Dip
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed and drained well
- 1/2 cup diced red bell pepper (roasted or fresh)
- 1/2 cup finely diced green chilies or mild jalapeños (optional for mild heat)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and black pepper to taste
- Tortilla chips or fresh veggies for serving
Time Estimate:
This recipe takes about 10 minutes to prep and 20-25 minutes to bake, making the total time around 35 minutes. It’s a quick and easy appetizer to whip up for parties or movie nights!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) so it’s hot and ready for the dip when you’re done mixing.
2. Sauté the Garlic:
In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, just until it smells amazing. Be careful not to burn it!
3. Add the Vegetables:
Next, add the drained spinach, diced red bell pepper, and optional diced green chilies or jalapeños to the skillet. Cook for about 2-3 minutes, stirring occasionally, until everything is warmed through.
4. Mix the Base:
In a separate mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or whisk to blend them together until smooth. The cream cheese should be nice and creamy, so make sure there are no lumps!
5. Combine Everything:
Add the warm spinach mixture to the creamy base. Then, stir in the Monterey Jack and sharp cheddar cheeses, smoked paprika, cumin, salt, and black pepper. Mix everything until it’s well combined and looks delicious!
6. Bake the Dip:
Transfer the mixture to an oven-safe baking dish or a cast iron skillet. Spread it out evenly with a spatula. Bake in the preheated oven for about 20-25 minutes, or until the dip is bubbly and the top is lightly golden.
7. Cool and Serve:
Once it’s done baking, remove it from the oven and let it cool for a few minutes. This way, it won’t be too hot to eat. Serve warm with tortilla chips or fresh veggie sticks for dipping.
Enjoy your delightful Santa Fe spinach dip with friends and family—it’s perfect for any occasion!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! If you have fresh spinach, you can use about 12 ounces. Just wash, chop, and sauté it until wilted before adding it to the mix. Make sure to drain any excess moisture to avoid a watery dip!
How Can I Make This Dip Spicier?
If you want more heat, consider adding more diced jalapeños or a pinch of cayenne pepper. You can also use Pepper Jack cheese instead of Monterey Jack for an extra kick!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the dip ahead of time and store it in the fridge. Just bake it when you’re ready to serve, adding a few extra minutes if baking from cold.
How Do I Store Leftover Dip?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven or microwave until heated through, stirring occasionally for even warming.
