Mexican Spinach Dip takes classic spinach dip and gives it a bold Tex-Mex twist! Loaded with black beans, Rotel, peppers, onions, spinach, and plenty of melty cheese, this hot and creamy appetizer comes together in one skillet and bakes until bubbly. It’s an easy party favorite that’s perfect for game day, holidays, potlucks, or anytime you need a crowd-pleasing Mexican spinach cheese dip.
I love serving this dip when I want something a little heartier than traditional spinach dip. The combination of black beans, sautéed vegetables, and two kinds of cheese makes every scoop feel extra satisfying, and it’s one of those appetizers that disappears fast whenever friends and family gather around the snack table.
Table of contents
Why You’ll Love This Dip
No one expects classic spinach dip to have this much flavor. This cheesy skillet dip combines everything you love about spinach dip with Tex-Mex ingredients like black beans, Rotel tomatoes, peppers, onions, and warm spices.
- Loaded but easy: Simple ingredients come together in one skillet with minimal prep.
- Rich and creamy: Cream cheese, sour cream, cheddar, and pepper jack create a smooth, scoopable dip.
- Perfect for parties: Make it ahead, bake it when you’re ready, and serve it straight from the skillet.
- Packed with flavor: Black beans, vegetables, and spices make it more filling and flavorful than traditional spinach dip.
Ingredient Notes
Frozen spinach: Thaw and squeeze it very dry before adding it to the skillet to keep the dip thick and creamy.
Rotel: Adds tomatoes, green chiles, and extra flavor in one easy ingredient. Use mild, original, or hot depending on your heat preference.
Black beans: Make this dip heartier and more filling than classic spinach dip.
Cream cheese: Creates the rich, creamy base. Let it soften first so it melts smoothly.
Cheddar and pepper jack: Freshly shredded cheese melts best and gives the dip its gooey texture.
Substitutions and Variations
Make this Mexican Spinach Dip work for your family with a few easy swaps:
- Make it mild: Use mild Rotel and swap the pepper jack for Monterey Jack cheese.
- Make it spicy: Use hot Rotel or sauté diced jalapeños with the onions and peppers.
- Lighten it up: Reduced-fat mayonnaise, cream cheese, and sour cream all work well in this recipe.
- No oven-safe skillet? Prepare the dip on the stovetop, then transfer it to a greased baking dish, top with cheese, and bake.
How to Make Mexican Spinach Dip
STEP ONE: Preheat the oven and heat the olive oil in a large oven-safe skillet. Cook the onions until softened, then add the bell pepper, black beans, and garlic. The vegetables should be tender and fragrant before moving on to the next step.
STEP TWO: Stir in the spinach, Rotel, seasonings, and mayonnaise. Once everything is warmed through, lower the heat and add the cheeses. As they melt, the mixture transforms into a rich, creamy dip with plenty of hearty texture from the beans and vegetables.
STEP THREE: Sprinkle the remaining cheese over the top and bake until hot and bubbly. Finish under the broiler for a golden, melty cheese topping, then serve warm with tortilla chips and your favorite garnishes.
Can I Make This Dip in Advance?
Yes! You can assemble this dip up to 24 hours in advance and bake it just before serving.
Here’s how:
- Prepare the dip through Step 2, stopping before adding the cheese topping.
- Remove the skillet from the heat and let the dip cool completely.
- Cover and refrigerate the dip in the skillet, or transfer it to a casserole dish and refrigerate.
- When you’re ready to serve, preheat the oven to 350 degrees F and sprinkle the remaining pepper jack and cheddar cheese over the top.
- Bake as directed, adding about 5 extra minutes to the baking time before broiling.
This easy make-ahead option is perfect for game day, parties, and holiday gatherings when you want to get some prep work done ahead of time.
Can I Use Fresh Spinach Instead of Frozen?
Yes. Frozen spinach is the easiest option because it’s already chopped and blends smoothly into the dip. If you’re using fresh spinach, cook it down first, roughly chop it, and squeeze out as much moisture as possible before adding it to the skillet.
What chips go best with Mexican Spinach Dip?
Tortilla chips are the classic choice for scooping up this cheesy dip, but they’re not the only option! Fritos Scoops are sturdy enough to hold plenty of dip, and crunchy veggie sticks like celery and carrots add a fresh contrast. Crusty baguette slices and pita crackers are also great for dipping.
For parties, I love putting out a variety of dippers so everyone can grab their favorite. Just be sure whatever you serve is sturdy enough to handle a generous scoop because this dip is loaded with cheesy goodness!
Storage and Reheating
Store leftover dip in an airtight container in the refrigerator for up to 5 days.
To reheat a larger portion, warm it in the oven until heated through. Individual servings can be reheated in the microwave in short intervals, stirring between each round of heating for the best texture.
*This post originally posted on 09/17/2017.
Mexican Spinach Dip Recipe
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion peeled and diced
- ½ red bell pepper cored and diced
- 15 ounces canned black beans drained and rinsed
- 2 cloves garlic minced
- 10 ounces Rotel tomatoes drained
- 10 ounces frozen chopped spinach thawed and thoroughly dried
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ⅓ cup mayonnaise
- 4 ounces cream cheese softened
- 1 cup sharp cheddar cheese shredded, divided
- 1 cup pepper Jack cheese shredded, divided
- ⅓ cup sour cream
- avocado pitted and diced
- tomatoes diced
- cilantro or parsley finely chopped
Equipment
Method
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon olive oil over medium-high heat in a 12-inch oven-proof skillet. Add 1/2 yellow onion and sauté for approximately 3 minutes or until soft. Add 1/2 red bell pepper, 15 ounces canned black beans, and 2 cloves garlic, and sauté for 2 more minutes.
- Stir in 10 ounces Rotel tomatoes, 10 ounces frozen chopped spinach, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, and 1/3 cup mayonnaise until well combined, and the spinach is warmed through.
- Reduce the heat to low and stir in 4 ounces cream cheese until melted, followed by ½ cup sharp cheddar cheese until melted, and ½ cup pepper jack cheese until melted. Stir in1/3 cup sour cream until well combined.
- Top the dip with the remaining ½ cup sharp cheddar cheese and ½ cup pepper jack cheese. Transfer to the oven and bake for 20 minutes. Broil for 1-3 minutes, watching closely, just until the cheese is golden and bubbly.
- Carefully remove from the oven and top with avocado, tomatoes, and cilantro or parsley for garnish if desired. Serve warm with tortilla chips.
Aubrey’s Tips
- For the thickest, creamiest dip, thaw the spinach completely and squeeze out as much liquid as possible before adding it to the skillet. Softened cream cheese will melt more smoothly into the dip.
- If you don’t have an oven-safe skillet, prepare the dip on the stovetop and transfer it to an oven-safe baking dish before topping with cheese and baking.
- You can substitute low-fat mayonnaise, 1/3 less-fat cream cheese, and reduced-fat sour cream if desired.
Did you make it?
Show me! @aubrey_realhousemoms or tag #realhousemoms!More Recipes for Your Party Spread
Round out your snack table with a few more crowd-pleasing favorites!
If you’re craving something sweet, this tropical Pina Colada Dip is loaded with pineapple and coconut flavor and always disappears fast. For the adults, a refreshing Mexican Sunset cocktail is the perfect drink to sip alongside all the snacks.
Looking for even more easy dip recipes? Try one of these favorites:
- Jalapeno Crab Dip
- Rotel Dip
- Hot Bean and Cheese Dip
- 15 Minute Jalapeno Spinach & Artichoke Dip
- Easy Chicken Queso Dip
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