I am an appetizer kind of girl. When we go out to eat, I would be satisfied with three or four different kinds of appetizers so I could dip and gorge myself to my heart’s delight. My top favorites? Fried mushrooms, spinach dip, chips & salsa, cheesy dip with french fries, and mozzarella sticks.
This recipe combines two of my favorites into one combination- my salsa dip and my spinach dip. The cream cheese adds a creamy consistency to the dip and the cheese adds the cheesiness that I can’t resist.
The recipe originally stated to just microwave it until it is hot, but I prefer my dip baked in the oven so I am including the directions for that too. I doubled this recipe for a party and doubled the cooking time (40-45 minutes) and it still was absolute perfection. I do love reheating it though for a great little afternoon snack in the microwave with a stack of tortilla chips.
Serve this with your favorite dipper. I love a sturdy bagel chip, tortilla chips, or even fresh cut veggies. Keep the dish light with fat-free cream cheese and low-fat cheeses and you still get the dipping extravaganza without the guilt!
Spunky Spinach Dip (courtesy of Gooseberry Patch Cookbook)
2 cups salsa (approximately one standard size jar)
2 cups Monterey Jack cheese
8 oz low-fat or fat-free cream cheese, softened and cubed
10 oz frozen chopped spinach (thawed and drained)
Mix ingredients together in a mixing bowl. Stir well. Place in a microwave-safe bowl and heat until cooked through. If baking, cook at 350 for 20-25 minutes (double your cooking time for a double batch) in an oven-safe bowl (covered). Serve with your favorite dipper!
Thank you for sharing, Amy! I have been waiting to make this ever since tasting it! A preggo girl has her cravings you know!
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I would eat this as a meal, too! And I always prefer the oven over the microwave… must try this soon!
Steph
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This sounds so yummy! Thanks for sharing!
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I love me a good spinach dip. Sounds delish.
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Oh this sounds fantastic Amy! It has the added benefit of being just a bit different as well, and spinach works well with spicier flavors.
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Amy- I am so glad you liked it! I remembered you asked for the recipe so I had to get this one up.
Steph- it is totally a meal- YUM!!
Colleen- You are so right, the spicy salsa balances the spinach perfectly. I still use mild, but you could use a spicier version to give your dippers a kick!
Thank you so much for the comments!
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This sounds wonderful!!! Can't wait to try it out … follow you on Twitter ~ thanks for pointing to your blog from there.
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Okay, I know from your prior postings that you are not a fan of onions, so how do you handle salsa? I pulverize mine in the food processor when I have to use it. Do you leave it whole? I can't even deal with onions in things…texture.
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You always know what I need when I need it! Our parenting group is coming over tonight, and I've got this in the oven for an appetizer. Smells divine, so easy, can't wait to take a bite! You're the best, Amy! Your recipes are heaven sent! Thank you!!
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Seattle Coffee Girl- You are the best self-esteem boost a girl could have
I hope that everyone enjoyed the recipe and so glad it was simple to pull together. It is my new favorite dish to share- thank you so much for the feedback!
bookgirl- Yes, you could puree the salsa or you can look for a brand that is not chunky. I don't know if you have an Aldi near you, but their salsa is practically chunk free so I like to use that because it has less of an onion-y texture to it. Otherwise, whip a batch in the blender or the food process and you will have the salsa taste without the icky onion bite. I swear we could be sisters
Ha!
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