Spicy Southwestern Spinach Dip

Last week, we had a friend over for dinner. It shouldn't have been a big deal, but Mr. Bell has this really annoying habit that turns me into a psycho when people come for dinner. You see, he goes on and on about my cooking. It is embarrassing because really it sets the bar way too high. I mean I can cook but I'm a regular cook not some Julia Child Cordon Bleu type chef. You are much more likely to get something ordinary like tacos (obviously) than something super amazing out of my kitchen. And yet he goes on and on about my cooking. Which SOUNDS nice and like a good thing. But then it freaks me out when they come over because nothing will live up to the hype.  NOTHING.

So when Mr. Bell's friend was coming over, I started puzzling over what to make days in advance.  I asked Mr. Bell, who looked at me like I had three heads and said, and I quote here hence the quotation marks, "What's the big deal?  He's not my girlfriend, you don't have to impress him," which was actually funny but I was far too gone in my crazy train head about what I was going to make to laugh.  I might have started yelling at him that this was his fault and all his talking about my cooking was ruining my life.  Or something like that.

Eventually I decided on doing Southwestern food.  I made this spicy dip because Mr. Bell loves spinach dip and I love Mexican food and this seemed like a good combination.  Let me tell you something that I realized about our dinner guest after he left.  He doesn't like spinach.  Not only was it in this dip, but it was also in the salad.  So I am sure that he lays awake at night wondering why Mr. Bell goes on and on about my cooking when it is clearly sub par.  He probably had to stop at Jack in the Box for 99 cent tacos on his way home and we'll probably never hear from him again.  Sad.  But since he didn't like the dip, and I made enough food for about 12 people when there were only 3 of us, we had plenty of dip left at the end of the evening.  Last night, I made it into a soup.  Mr. Bell proclaimed it quite possibly the best soup he ever ate.  And is now online trying to figure out how I can start my own soup business.

Spicy Southwestern Spinach Dip
Recipe by Michelle's Dinner Bell

1 tbs butter
1/2 sweet onion, chopped
1 jalapeno, seeded and chopped
2 cans Ro-tel tomatoes with chiles - I use original but mild and hot varieties are available
8 oz reduced fat cream cheese - full fat will work, too, but fat free will not
8 ozs shredded cheese - I used a cheddar and jack combination
1 cup sour cream
6 ozs fresh baby spinach

In skillet, melt butter and cook onions and jalapeno 3-4 minutes until onion is transparent.  Add tomatoes and cream cheese and stir until well blended.  Add shredded cheese and mix well.  Stir in sour cream and spinach.  Transfer to a baking dish and bake at 375 for about 30 minutes, until bubbly and starting to brown on the top.  Serve with tortilla chips and veggies. You could also do this in a bread bowl which would be delicious.

On another note, a friend has nominated my blog on Babble's Top 100 Blogs.  If you like me, you can vote for me by clicking here and liking my blog - I am on Page 8 of the alphabetical list.  Thanks so much for your support.  You do like me, don't you?


  1. This looks great! What did you do to make it into soup? People who don't like spinach don't know what good is... ;) DH didn't like spinach until I showed him the difference between frozen and fresh. Now he's a convert!

  2. Exactly, Brooke. There is NO reason to buy frozen or canned EVER! Now that you have asked.... I'll post the soup recipe soon.

  3. This looks fantastic! Why didn't you have it posted in time for my boy's birthday party on Saturday? Or if you did, why didn't you read my mind & drop me a note telling me that you had a perfect dip?!?! Hmm... I may have to create a reason to make it.

  4. This looks like it needs me in front of the tv w/ a football game. Thanks for sharing at Church Supper. Have a great week :)

    Everyday Mom's Meals