My Sister-In-Law'S Hot Mexican Dip
A creamy, spicy Mexican dip featuring spinach, cheeses, and jalapeños, perfect for parties and gatherings, offering bold flavors and a satisfying, cheesy heat.
Ingredients
- 2 Tbsp vegetable oil ⓘ
- 1 medium onion, chopped ⓘ
- 2 medium tomatoes, peeled, seeded and chopped ⓘ
- 2 Tbsp jarred jalapeo pepper, minced
- 1 (10 oz) pkg frozen chopped spinach, defrosted and squeezed dry ⓘ
- 2 c grated Monterey Jack cheese
- 8 oz brick cream cheese, cut in small cubes
- 1 c half and half ⓘ
- 1 Tbsp red wine vinegar ⓘ
Instructions
- Saute onion in vegetable oil until soft.
- Add tomatoes and jalapeo; cook 2 to 3 minutes more.
- Transfer the mixture to a large bowl.
- Add the spinach, Monterey Jack cheese, cream cheese, half and half, and red wine vinegar.
- Mix until well blended and serve.
Tips & Substitutions
For a spicier dip, consider adding more jalapeño or a dash of cayenne pepper. You can substitute the Monterey Jack cheese with cheddar for a sharper flavor. If you're short on time, using pre-sliced cream cheese can save you some prep time. For a lower-fat version, use reduced-fat cream cheese and half-and-half. This dip is perfect for parties and pairs well with tortilla chips.
Serving Suggestions
Serve this dip warm with tortilla chips, fresh veggies, or even over baked potatoes for a hearty meal. It pairs beautifully with Siesta Salad for a refreshing balance. You could also serve it alongside other Mexican recipes like Becky'S Mexican Casserole for a themed gathering. Garnish with fresh cilantro or sliced jalapeños for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. Alternatively, you can bake it in the oven at 350°F until warm, which helps to maintain its creamy texture. Avoid overheating to prevent the cheese from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of My Sister-In-Law'S Hot Mexican Dip contains roughly 565 calories, with 10g protein, 26g carbohydrates, and 47g fat. It is an excellent source of vitamin A (63% of the Daily Value) and protein (21% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 2289mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip in advance and store it in the refrigerator. Just mix all the ingredients, cover it tightly, and refrigerate for up to 24 hours. When you're ready to serve, bake or microwave it until warmed through. This makes it a great option for parties or game days.
Can I freeze the hot Mexican dip?
Freezing is not recommended for this dip, as the texture of the cream cheese and cheese may change upon thawing. However, if you must freeze it, ensure it's in an airtight container for up to a month. Thaw it in the refrigerator overnight and reheat gently, but be prepared for a slight change in texture.
What can I serve with this dip?
This dip is great with tortilla chips, but you can also serve it with sliced bell peppers, carrot sticks, or pita chips for a healthier option. It pairs well with other Mexican-inspired dishes, like Ann'S Mexican Cornbread, making it perfect for a potluck or casual gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).