This dish was the appetizer portion of our Father's Day meal. As you know, spinach dip is a personal favorite of mine. So I changed my tried and true recipe a tad and thought by baking it, we'd have a completely different dip. This casserole dip was inhaled! I say that is a ringing endorsement.
1 T. olive oil
1 small red onion, diced
2 jalapenos, seeded and diced
3 cloves garlic, minced or pressed
1 can Rotel tomatoes, drained
2 (8 oz.) packages of cream cheese, softened and cut into 1" cubes
1 (10 oz.) package frozen spinach, thawed and squeezed dry
1 package Knorr's vegetable dip mix
3 green onions, trimmed and thinly sliced (plus more for garnish)
2 cups shredded Mexican blend cheese, divided
1/4 cup chopped tomatoes, for garnish
Preheat oven to 350 degrees.
In a large skillet, over medium-high head, add olive oil. Next, toss in the onions and jalapenos and let cook until they begin to soften. Add garlic and cook about a minute, stirring constantly.
Add the tomatoes and let them heat through and then add the cream cheese cubes and stir until cheese is melted.
Stir in the spinach, dip mix and green onions. Then add 1 cup of the shredded cheese.
Lightly spray a 9 x 11 baking dish with non-stick spray. Carefully pour dip into the baking dish. Cover with foil and bake for 20-25 minutes until heated through. Remove foil and add remaining cheese. Return to oven for 5 minutes to melt cheese.
Top with chopped tomatoes, green onions and/or chopped cilantro. Serve with tortilla chips or Scoops.
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