Regina Mayfield'S Baked Spinach Dip
Creamy baked spinach dip with melted Monterey Jack cheese, roasted red peppers, and a savory onion base, perfect for entertaining or a flavorful appetizer for any occasion.
Ingredients
Instructions
- Saute chopped onion in oil for 2 to 3 minutes.
- Add Ro-Tel sauce and cook for 2 minutes.
- Add chopped spinach, grated Monterey Jack cheese, cream cheese, half and half, red wine vinegar, and salt to the mixture.
- Pour the mixture into a greased baking dish.
- Bake at 400°F for 20 to 25 minutes until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider using a blend of cream cheese and sour cream instead of all cream cheese. If Monterey Jack isn't available, feel free to substitute with cheddar cheese for a sharper flavor. To enhance the dish, add some crushed garlic while sautéing the onions. This baked spinach dip also works well as a lo-fat spinach dip by modifying the dairy ingredients.
Serving Suggestions
This baked spinach dip is perfect as an appetizer or party snack. It pairs beautifully with tortilla chips, sliced baguette, or fresh veggie sticks. For a complete meal, serve it alongside a crisp salad or as a side with grilled chicken. Consider pairing it with a refreshing drink, like a fruity iced tea, for a delightful spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in an oven-safe dish and bake at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual servings for quick reheating, but the oven method will help maintain the dip's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Regina Mayfield'S Baked Spinach Dip contains roughly 589 calories, with 24g protein, 17g carbohydrates, and 48g fat. It is an excellent source of protein (48% of the Daily Value), calcium (40% of the Daily Value), and vitamin C (33% of the Daily Value). Note that it is relatively high in sodium, at 1004mg per serving (44% 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 spinach dip ahead of time?
Yes, you can prepare the spinach dip a day in advance. Assemble the ingredients in the baking dish, cover it tightly with plastic wrap, and refrigerate. When ready to bake, simply remove the wrap and bake it as directed. This allows the flavors to meld beautifully.
Is it possible to freeze the baked spinach dip?
Yes, you can freeze this dip before baking. Just assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When you're ready to enjoy it, thaw it in the refrigerator overnight and then bake according to the original instructions.
What can I substitute for half and half in this recipe?
If you don't have half and half on hand, you can make your own by mixing equal parts of whole milk and heavy cream. Alternatively, you can use whole milk for a lighter version, but the dip may be less creamy. For a dairy-free option, consider using unsweetened almond milk combined with a tablespoon of cornstarch to thicken.
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).