Mexican Spinach Dip

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  • 10 min prep
  • 35 min total
  • Makes 20 servings, 2 Tbsp. dip and 11 WHEAT THINS each.


Mexican Spinach Dip Recipe

Ingredients

  • 1 pkg. (8 oz.) shredded reduced-fat Mexican cheese blend, divided
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 cup thick and chunky salsa
  • 2 Tbsp. chopped black olives
  •  WHEAT THINS Big Snacks

Instructions

  • Heat  oven to 350°F.
  • Reserve  1/2 cup shredded cheese. Combine remaining shredded cheese with all remaining ingredients except WHEAT THINS.
  • Spread  spinach mixture onto bottom of 9-inch pie plate sprayed with cooking spray; top with reserved cheese.
  • Bake  25 min. or until heated through. Serve with WHEAT THINS.

Recipe Tips

Make AheadMix dip ingredients and spread onto bottom of prepared pie plate as directed. Refrigerate up to 24 hours. Let stand at room temperature about 30 min. before baking as directed.

SubstitutePrepare in 1-qt. baking dish.

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Nutrition Information

Makes 20 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
  • Calcium Source
  • Generally Nutritious
  • Good source of vitamin A or C
  • Good source of calcium
  • Vitamin A Source

Diet Exchange

1-1/2 Starch

Nutrition Notes

Adding spinach makes this an excellent source of vitamin A while the shredded cheese provides calcium too. Plus, the use of better-for-you products makes this favorite dip a smart appetizer choice.

Nutrition per serving:

  • Calories 210 
  • Total fat 10 g
  • Saturated fat 3.5 g
  • Trans fat 0.5 g
  • Cholesterol 15 mg
  • Sodium 480 mg
  • Carbohydrate 24 g
  • Dietary fiber 2 g
  • Total sugars 5 g
  • Protein 6 g
  • Vitamin A 40 %DV
  • Vitamin C 0 %DV
  • Calcium 20 %DV
  • Iron 6 %DV

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