Creamy Espinaca Dip (Inspired by Abuelo's)

Espinaca is a creamy, cheesy dip packed with spinach, corn, mushrooms, and a kick of chipotle. Inspired by Abuelo’s, it’s perfect for dipping tortilla chips or served as a side dish with other Tex-Mex favorites.

6 servings

Prep Time 40

Cook Time 10

Total Time 50

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 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. fresh mushrooms, sliced or coarsely chopped until lightly browned. Add 1-2 teaspoons chipotle in adobo sauce, finely chopped, 1/2 onion, finely chopped, 1/4 cup 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 processed cheese like Velveeta, cubed and 3 ounces cream cheese. Stir gently until melted and smooth.
Add the Remaining Ingredients: Stir in the drained spinach, 1 cup 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 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

Too thick? Add milk. Start with about 1/4 cup and keep adding until it seems right. If you are serving this as a dip, you may need to add a half a cup or even more. Likewise, if you chill this before serving, you will likely want to stir in some additional milk.

Leftover idea: Fill a flour tortilla with 2-3 tablespoons of espinaca and sprinkle with cheese. A quick trip to the microwave makes a very tasty lunch or snack.

Nutritional Information