This is the time of year when I would normally apologize for inundating you with sweets and appetizers. Sweets, because that is such a big part of celebrating Christmas – all of the wonderful cookies, cakes and candies, and appetizers because we need appetizer recipes for pre-Christmas dinner and for New Year’s Eve. But this year, I’m not apologizing. Instead, I’m embracing it. So be prepared to see a few more sweets and appetizers this month, and a few less dinner ideas. There will still be dinner, but this time of year gets so crazy that we end up with a lot of easy, basic dinners.
I was super excited to try out this easy dip recipe from this month’s new Cookbook of the Month – In the Small Kitchen. Talk about easy – you only have to mix the ingredients together, dump it it into a baking dish, and bake away. Or you could be even lazier and just mix the ingredients together right in the baking dish, so you have one less dish to wash!
This would be a perfect dip for your family get-togethers, pre-holiday festivities, or football watching. It really doesn’t get any easier than this!
Recipe Rating: 8.75 out of 10
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Dump and Stir Mexican Dip
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
Description
This easy, hot, cheesy dip is perfect for any group gathering. It only takes minutes to pull together before baking it off until hot and bubbly.
Ingredients
- 1 (10-oz) package frozen chopped spinach, thawed and drained
- 1 (8-oz) package shredded Mexican fiesta blend or Monterey Jack cheese
- 1 (8-oz) package cream cheese, at room temperature
- 1 cup half-and-half
- 1 (15-oz) jar medium salsa
- 1 teaspoon chili powder
- tortilla chips, for serving
Instructions
- Preheat the oven to 350F.
- In a large bowl, combine all of the ingredients except the chips. Whisk together until completely combined, making sure there aren’t any chunks of spinach or cream cheese.
- Pour the mixture into a casserole dish and bake in the preheated oven for 20 to 30 minutes, until the cheese is completely melted and the top is beginning to set. Raise the temperature to 400F and bake an additional 5 to 10 minutes, until a crust has set on top.
- Serve with tortilla chips.
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- Recipe from In the Small Kitchen
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Check out these other Mexican inspired dips:
Spicy Black Bean Dip with Roasted Red and Chipotle Peppers from Cookin’ Canuck
Queso Blanco from Annie’s Eats
White Queso and Corn Dip from Salad in a Jar
Mexican Lasagna Chip Dip from Sweet Pea’s Kitchen
Chorizo Dip from Evil Shenanigans
tara says
i made this and loved it. great with whole grain tostitos and with veggies like carrots and celery. i will be making it again for the super bowl !
Jules says
Sounds great for a Christmas buffet party!
NO REASON NEEDED says
Best eaten warm? Could you dump the baked ingredients into a slow cooker to keep warm?
Deborah says
@NO REASON NEEDED, it is best warm, but I do think it would work well in a slow cooker!
Joanne says
My family tried to serve those frozen quiche and puff pastry things on Thanksgiving as appetizers. As a result, I padlocked the freezer. On Christmas, I’m serving this and everyone will be happy.
Chels R. says
I love chip dip and it’s such a fun and easy appetizer for the guests that love to stand around, eat, and mingle. That looks really good!
Averie @ Love Veggies and Yoga says
anything that’s Dump and Stir AND is a dip…that’s my perfect recipe. Other than chocolate 🙂
Rosa says
That easy dip looks great! I bet it is addictive.
Cheers,
Rosa
Rachel @ Not Rachael Ray says
What a perfect, easy to throw together appetizer for a party!
patsy says
now that is a dip that I can imagine would be a bit hit at any get-together! I’ll be checking back for more appy ideas… lots of entertaining going on this month!
Colleen @ What's Baking in the Barbershop?! says
Oh man, what a yummy looking dip! And simple too. Great recipe to bring to a holiday party 🙂
Katrina says
Yum! This is such a great looking dip. Can’t wait to try 🙂