Ingredients for Santa Fe Hot Dip Oamc
- 8 oz cream cheese, softened
- 1/2 cup grated parmesan cheese
- Mayonnaise
- Frozen Chopped Spinach
- Monterey Jack Cheese
- Canned Diced Green Chiles
- 1/2 teaspoon Tabasco sauce (or to taste)
- 1 teaspoon ground cumin
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How to Make Santa Fe Hot Dip Oamc
- Thaw frozen spinach completely. Drain thoroughly, squeezing out as much excess liquid as possible.
- In a large bowl, beat together softened cream cheese, parmesan cheese, and mayonnaise until smooth and creamy.
- Stir in the thawed spinach, Monterey Jack cheese, drained green chiles, cumin, and Tabasco sauce. Mix until well combined.
- **To serve immediately:** Spoon the dip into a 1-quart baking dish. Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
- Serve immediately with tortilla chips or crackers.
- **To freeze:** Line a 1-quart baking dish with foil, allowing the foil to extend over the edges. Cover the foil with a piece of plastic wrap, ensuring it fits the dish.
- Spoon the dip mixture into the lined pan. Wrap the plastic wrap tightly over the dip, then fold the foil over the plastic wrap to create a sealed package.
- Freeze until solid (at least 4 hours).
- Once frozen, carefully remove the foil-wrapped dip from the baking dish. Place the frozen dip in a labeled freezer bag and freeze until needed.
- **To serve from frozen:** Remove from freezer and let thaw in the refrigerator overnight. Unwrap foil and plastic wrap and discard.
- Place the thawed dip into its original baking dish. Bake at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly.
- Serve with tortilla chips or crackers. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
54g
Carbs
1g
