Creamy Espinaca Dip (Inspired by Abuelo’s)
Sneak Preview: This creamy espinaca dip combines spinach, corn, mushrooms, and chipotle peppers with Velveeta and cream cheese for a spicy Tex-Mex dip inspired by Abuelo’s—ready in about 50 minutes.
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If you’ve ever ordered espinaca dip at Abuelo’s or José Peppers, you already know why people love it. It’s warm, cheesy, a little smoky, and the kind of Tex-Mex appetizer that disappears fast when a basket of tortilla chips shows up.appetizer that also works as a cheesy side dish.
Don’t worry if you’re not a big spinach fan. Once I learned that the world of spinach was bigger than the canned spinach on my school cafeteria plate, I jumped on the spinach train—especially when it’s fresh or frozen.
Ingredients & Substitutions
• SPINACH: Frozen chopped spinach is easiest. Fresh spinach works too—cook first and squeeze very dry.
• MUSHROOMS: Fresh button or baby bella mushrooms are best. Substitute canned mushrooms if needed; drain well.
• BACON: Adds smoky flavor. Substitute cooked sausage, diced ham, or omit for a vegetarian version.
• CHIPOTLE PEPPERS IN ADOBO: Provides smoky heat. Use less for mild flavor or substitute smoked paprika with a dash of hot sauce.
• ONION: Yellow or white onion preferred. Green onions can substitute.
• RED BELL PEPPER: Yellow or orange peppers work well. Green peppers are stronger but usable.
• CORN: Fresh or frozen corn works best. Canned corn is fine—drain well.
• PROCESSED CHEESE: Velveeta melts smoothly for classic texture. Substitute American cheese or a melting queso cheese.
• CREAM CHEESE: Regular cream cheese for richness. Reduced-fat cream cheese works if preferred.
• MONTEREY JACK OR CHEDDAR: Monterey Jack melts smoothly; Cheddar adds sharper flavor. Pepper Jack adds extra heat.
How To Make Espinaca
Creamy Espinaca Dip (Inspired by Abuelo’s)
Video
Ingredients
- 1 10-ounce bag (283 g) frozen spinach
- 2 slices bacon, 1/4-inch pieces
- 8 oz. (227 g) fresh mushrooms, sliced or coarsely chopped
- 1-2 teaspoons chipotle in adobo sauce, finely chopped
- ½ (55 g) onion, finely chopped
- ¼ cup (37 g) red bell pepper, chopped
- 1 teaspoon garlic, minced
- 1-1/2 teaspoons seasoning salt
- 5 ounces (141 g) processed cheese like Velveeta, cubed
- 3 ounces (85 g) cream cheese
- 1 cup (236 g) thawed or fresh whole kernel corn
- ½ cup (56 g) grated Monterey Jack or Cheddar Cheese
Instructions
- Thaw the Spinach: Microwave 1 10-ounce bag (283 g) frozen spinach for about 3 minutes until thawed but still bright green. Transfer to a strainer and press firmly with a spoon to squeeze out as much liquid as possible.
- Cook the Bacon: In a medium skillet, sauté 2 slices bacon, 1/4-inch pieces until crispy. Remove bacon and reserve. Pour off all but 1 tablespoon of bacon grease.
- Sauté the Vegetables: In the same skillet, sauté 8 oz. (227 g) fresh mushrooms, sliced or coarsely chopped until lightly browned. Add 1-2 teaspoons chipotle in adobo sauce, finely chopped, 1/2 (55 g) onion, finely chopped, 1/4 cup (37 g) red bell pepper, chopped, and 1 teaspoon garlic, minced. Cook until vegetables soften. Season with 1-1/2 teaspoons seasoning salt.
- Melt the Cheese: Reduce heat to low and add 5 ounces (141 g) processed cheese like Velveeta, cubed and 3 ounces (85 g) cream cheese. Stir gently until melted and smooth.
- Add the Remaining Ingredients: Stir in the drained spinach, 1 cup (236 g) thawed or fresh whole kernel corn, and the cooked bacon. Mix well.
- Adjust the Consistency: If serving as a dip, stir in ¼–½ cup milk (or more as needed) until the mixture becomes loose enough for dipping.
- Heat and Finish: Transfer to a 1½-quart baking dish. Sprinkle 1/2 cup (56 g) grated Monterey Jack or Cheddar Cheese on top. Heat in a microwave for 2–4 minutes or bake at 350°F (175°C) for about 10 minutes until hot and bubbly.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Espinaca: FAQ
- What do I serve with Espinaca?
- Serve it with tortilla chips as a dip or as a side with grilled chicken, tacos, or fajitas.
- Can I make this ahead?
- Yes! Prepare it in advance, refrigerate, and reheat before serving. Add a splash of milk if it thickens too much.
Final Thoughts
Abuelo’s was the first restaurant we visited when businesses reopened after the Covid lockdown. It was a memorable adventure. My favorite items on the menu are the sides like this one and the Jalapeño Mashed Potatoes.
If you like party dips, don’t miss this Cheesy Corn Dip or Easy Slow Cooker Velveeta Cheese Dip with Hamburger and Sausage.
— Paula, Home Economist
Homemade Food Worth Sharing
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Email me: Paula at saladinajar.com — photos help!
thanks for sharing it with us !
Very good! Enjoyed the food very much! I had plenty left for a dip as well but was prepared for 2 rather than 6.
Actually, I mince the entire can of chipotles and also wrap them “individually” in waxed paper, then freeze them. Most recipes call for minced chipotles and that’s one less thing.
Just as another tip (for Asian food lovers), I do the same (almost the same) thing for ginger. I peel and slice them into pieces, then wrap each with waxed paper and freeze. When a recipe calls for grated or minced, it’s much easier to work with a frozen piece. The texture is a bit different but who eats ginger alone? In the recipe no one knows at all and the flavor is still the same. I got very annoyed with Cook Illustrated for having the nerve to knock freezing ginger because “we don’t like the texture.” SERIOUSLY? What a waste.
As for the recipe, it sounds delicious! I think you’re probably right about the Tex-Mex, which is what I grew up eating. People say Tex-Mex isn’t authentic but if Mexicans make and eat it, then uh, it’s authentic. It’s just a fusion of European and Mexican food. Fusion is the in thing. It cracks me up that you can eat fusion food without complaining that it’s not authentic but if you call it Mexican and it has spinach, then it’s not authentic and they forget the “fusion” part. New Mexico likes to claim it’s authenticity but um, it has European tones as well! The only “authentic” you’ll get is in a tiny village in Mexico… serious digression here.
I’m glad I found your version of it. I like this one and will try it out this weekend. 🙂
Magnolia,
Thanks for sharing more tips. I totally agree with you regarding the ginger. Good idea on the chipotle. Then you only have to mess with it once. Hope the Espinaca turns out for you.
Thank you so much for this recipe. I LOVE Abuelo’s Espinaca and was wondering how I could recreate it. Now I can!!
What a great hint about the canned chipotle chilies! I love to use them, but never need the whole can. Thanks.
That looks so good! I love spinach. Just had some creamy spinach soup tonight that was really good.
(I always only buy 2% cheeses and the less fat cream cheese. I can’t tell a difference.)
yum…i would choose to eat the whole thing as a dish! would make a great food while watching the cowboys play. since the season is over now, let’s remember this recipe for next year!
I’m always on the lookout for side dishes to serve with Southwest/Mexican foods this looks fantastic.
Mimi
Wow…love all the ingredients. Great as a dip. I love it!