My husband thinks he is blessed to have a wife like me to cook for him. I am the one who feels blessed because I can make all of this delicious food and I have someone who loves to eat it! Football officially kicked off this weekend, and I may moan or groan once or twice about my TV being taken over. However, I secretly like the crisp feel to the air, the grill smoking in the backyard, and my husband yelling at the tv. We are one lucky family to have all that we do, and this fall tradition will be one that my kids remember as they grow up.
This weekend I got busy in the kitchen whipping up my concoctions, and came up with this South of the Border Spinach dip. It is a twist on the more traditional spinach artichoke dip (which we love). This dip is now a must have at any football party! It is a warm cheesey treat that anyone will love. Did I mention it is super easy to throw together?
South of the Border Spinach Dip
Yield 6 -8
- 1/2 cup chopped Cilantro
- 1/2 cup chopped sweet peppers
- 1 cup shredded Mexican cheese blend
- 1 package frozen chopped spinach (thawed & drained)
- 1 cup mayo
- 1 tsp chili powder
- 1 tsp lemon or lime juice
- Heat Oven to 350 Degrees
- Mix all ingredients
- Spoon into 9 inch pie plate
- Top with some extra shredded cheese if desired.
- Bake 20 minutes or until heated through.
- Serve with Tostitos, or crackers.
This dip is gluten free
I told you this dip was easy and I wasn’t lying. I bought some of these mini sweet peppers at Aldi this week so I chopped them and threw them in this dip! I am so glad I did! Basically just chop and mix everything together in a big bowl.
This is what the dip looks like before it goes in the oven. I sprinkled a little extra cheese on top for good measure.
The finished dip right out of the oven. It didn’t take long to disappear!
This dip goes absolutely perfect with Way Better’s Simply So Sweet Chili Tortilla Chips! They have just the right amount of spice!