Mexican Dip
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Wednesday, 22 June 2011 01:50
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This was always a popular appetizer at our house parties!

Created by:  Missy Keife




  • 2 10-ounce packages of frozen chopped spinach, microwave according to instructions, drained and set aside
  • 2 TBS butter
  • ½ finely chopped white or Vidalia onion
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped bell pepper
  • 1 tsp Worcestershire sauce
  • ½ tsp Mexican or Southwest seasoning mix
  • 2 pounds of jalapeño cheese or Mexican cheese with jalapenos
  • ½ cup milk
  • 1 4-ounce jar of chopped pimentos, drained
  • 1 can diced Rotel tomatoes, drained
  • ½ tsp oregano
  • ¼ tsp cumin
  1. In a skillet, sauté onion, celery, and bell pepper in butter until onion is wilted
  2. Add cooked spinach, Worcestershire sauce and seasoning mix; continue cooking
  3. Add pimentos, tomatoes, oregano, and cumin
  4. In the microwave cook cheese and milk at 80% power until cheese begins to melt; about 2 minutes; then add to spinach and vegetable mixture
  5. May be necessary to add up to a TBS of sauce and gravy flour or plain flour to thicken slightly
  6. Serve warmed with your favorite tortilla chips

For 20


Last Updated on Sunday, 24 May 2015 18:46