Cheddars Santa Fe Spinach Dip
Stephanie Manley published this recipe on copykat.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Marie Jennings on SeeMeCook
A hot, creamy, and cheesy copycat spinach dip inspired by Cheddar’s Scratch Kitchen, featuring a four-cheese blend and a hint of spice from minced jalapeños.
- Time
- 40 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 80 g
- 55 g
- 55 g
- 55 g
- 6 g
- 10 g
- 3 g
- 115 g
- 130 g
Weights are estimates. Together, the ingredients weigh about 1.14 kg before cooking, which is about 190 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)).
In a medium bowl, combine the thawed and drained spinach, diced white onions, cream cheese, shredded white Cheddar cheese, Monterey Jack cheese, mozzarella cheese, minced garlic, minced jalapeno pepper, and seasoned salt.
Stir the mixture until all ingredients are well blended and the cheeses are evenly distributed.
Spread the mixture into a 1-quart casserole dish.
Bake for approximately 30 minutes, or until the top is nice and bubbly.
Serve the hot dip with sour cream, salsa, and warmed tortilla chips on the side.
Notes
To ensure the best texture, squeeze the thawed spinach very dry before adding it to the mixture. If you prefer a spicier dip, you can substitute the jalapeño with 1 teaspoon of red pepper flakes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 392
- Protein
- 13 g
- Carbs
- 20 g
- Fat
- 30 g
- Fiber
- 3 g
Where the calories come from
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