Ingredients
1 (10 oz) package frozen chopped spinach, thawed and drained
1 can (10 oz) Rotel diced tomatoes and green chilies, drained
8 oz cream cheese, softened
2 cups shredded cheddar cheese
1 cup shredded mozzarella chees
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon papri
1 jalapeño, diced (optional, for extra spice)
Salt and pepper, to taste
Tortilla chips or crackers, for serving
Instructions
Preheat the Oven (if baking):
If you prefer a baked version, preheat your oven to 375°F (190°C).
Prepare the Spinach
Squeeze out as much liquid as possible from the thawed spinach to prevent the dip from becoming watery.
Combine Ingredients:
In a large mixing bowl, combine the drained spinach, Rotel tomatoes, cream cheese, shredded cheddar, shredded mozzarella, sour cream, garlic powder, paprika, and diced jalapeño (if using). Stir until everything is evenly mixed.
Cook the Dip:
Stovetop Option: Transfer the mixture to a large skillet over medium heat. Stir constantly until the cheeses are melted and the dip is heated through, about 5–7 minutes.
Oven Option: Transfer the mixture to a greased baking dish and bake for 15–20 minutes, or until the cheese is bubbly and slightly golden on top.
Season to Taste:
Add salt and pepper to taste, stirring to combine.
Serve:
Transfer the dip to a serving bowl and garnish with additional shredded cheese or a slice of jalapeño for presentation. Serve warm with tortilla chips, crackers, or fresh veggies.
