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cheesy dip baked in skillet

Baked Mexican Spinach Dip

This baked spinach dip has a Mexican twist with fresh chopped jalapenos, cumin, chili powder and cotija cheese and is perfect served with crunchy tortilla chips, I love the blue ones myself

Course Appetizer
Cuisine American, Mexican
Keyword spinach dip
Prep Time 15 minutes
Servings 10
Author Joseph A Sciascia


  • 1 1/2 cups plain yogurt
  • 8 oz softened cream cheese
  • 3 cups jack cheese, shredded, reserve 1 cup for topping
  • 2 cups Cotija cheese, grated
  • 1 tsp garlic, chopped
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp coarse ground black pepper
  • 1/2 tsp kosher salt
  • 3 green onions, thinly sliced
  • 1/2 cup jalapenos, seeded and chopped
  • 16 oz frozen chopped spinach, thawed and squeezed dry
  • 3 mini sweet red pepper or 1 red bell pepper, minced
  • 2 jalapenos, sliced for the top
  • 1 tbsp fresh cilantro, chopped for the top


  1. Preheat oven to 375 degrees

  2. In a mixing bowl, mix together the yogurt, cream cheese, 2 cups jack cheese, cotija cheese and garlic

  3. Add the cumin, chili powder, salt, pepper, green onions and mix well

  4. Mix in the jalapenos, spinach and chopped red peppers

  5. Pour into a greased or sprayed casserole dish or a 10 inch oven safe skillet

  6. Sprinkle the remaining 1 cup of jack cheese, cilantro and sliced jalapenos

  7. Place in the oven and bake until golden brown and bubbly for 25 to 40 minutes

  8. Serve with tortilla chips, crackers or toasts for a crowd pleasing appetizer