How To Make Espinaca: Use as a Dip or a Sidedish (+Video)
Sneak Preview: Espinaca combines spinach, corn, and mushrooms with cream cheese and green chilies. Use it as a spicy side dish or an easy dip recipe. It’s similar to Abuelo’s version of espinaca.
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Most of us need a good excuse to eat more nutritious spinach. This colorful and tasty mixture is the perfect answer.
Don’t worry if you’re not a big spinach fan. Once I learned that the world of spinach was bigger than the canned spinach on my plate in the school cafeteria, I jumped on board the spinach train, especially when it’s fresh or frozen.
Add spinach to mushrooms, red bell peppers, and corn, then mix with a spicy chipotle cheese sauce. Top off this party dish with plenty of gooey cheese to make a spicy and savory dip or side dish.
It’s guaranteed to draw a crowd!
Happy Cooks Speak Up
“Wow…love all the ingredients. Great as a dip. I love it!” — MARY M.
Recipe Inspiration
Abuelo’s was the first restaurant we visited when businesses opened up after the lockdown. My favorite items on the menu are the sides. This recipe is one I’ve duplicated, along with their Cheesy Jalapeño Mashed Potatoes.
Ingredients and Substitutions
- SPINACH: Frozen spinach is the easiest way to go, but fresh spinach is also good. Try to get as much moisture out of it as you can
- MUSHROOMS: Fresh sliced button mushrooms are my first choice. Fresh Baby Bellas would be just as good. Substitute canned mushroom pieces if you don’t have fresh ones. They will be cheaper and easier.
- BACON: 2 slices are no big deal if you keep cooked bacon in your freezer. Microwaving two pieces of bacon doesn’t take long, either.
- Costco sells shelf-stable bags of cooked bacon pieces until you open them. They would be the perfect solution for this recipe and your next pizza.
- CHIPOTLE PEPPERS IN ADOBO SAUCE: Buy these in a small can. They add a lot of heat and interest to this recipe. Freeze the remaining peppers for future use. (See directions below.)
- Cut back on these peppers if you aren’t much for spicy food.
- ONION: White or yellow onions are best.
- RED BELL PEPPERS: Use yellow or orange peppers if you don’t have red bell peppers. Green peppers will give your recipe a different flavor vibe since they are not as sweet.
- CORN: Fresh would be fabulous, but I generally use frozen corn for convenience.
- PROCESSED CHEESE: Velveeta is my processed cheese of choice.
- CREAM CHEESE: This recipe is spicy enough that you can use low-fat cream cheese if you prefer.
- JACK OR CHEDDAR CHEESE: You could leave this out if you don’t have it. I like to double the cheese. Use pepper jack cheese if you prefer a spicier dip.
How To Make Espinaca
Espinaca: FAQ
Pita or tortilla chips are ideal if you use this as a dip. Abuelos serves it as a side dish or casserole with Cheesy Jalapeño Mashed Potatoes.
Since it is plenty spicy, I like to serve it with rice or plain mashed potatoes.
Yes, make it up to 24 hours ahead of time. Mix all the ingredients except the cheese. Refrigerate.
Sprinkle shredded cheese on top and place the prepared spinach into a preheated oven for about 20 minutes before serving.
Chipotle chiles are smoked, dried jalapenos. Purchase these chiles in a can packed with adobo sauce.
Since Chipotle chilies are potent, I drop each whole pepper along with a portion of sauce, onto a cookie sheet covered with waxed paper.
Freeze, remove frozen pepper portions from a zippered plastic bag, and return to the freezer. Take out only the portion you need and chop finely for this recipe.
Parting Thoughts: My favorite way to serve Espinaca is as a cheesy party dip. You also might be interested in this Cheesy Corn Dip or Easy Slow Cooker Velveeta Cheese Dip with Hamburger and Sausage.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Espinaca like Abuelo’s
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Video
Ingredients
- 1 10-ounce bag (283 g) frozen spinach
- 2 slices bacon, 1/4-inch pieces
- 8 oz. (227 g) fresh mushrooms, sliced or coarsely chopped
- 1-2 teaspoons chipotle in adobo sauce, finely chopped
- ½ (55 g) onion, finely chopped
- ¼ cup (37 g) red bell pepper, chopped
- 1 teaspoon garlic, minced
- 1-1/2 teaspoons seasoning salt
- 5 ounces (141 g) processed cheese like Velveeta, cubed
- 3 ounces (85 g) cream cheese
- 1 cup (236 g) thawed or fresh whole kernel corn,
- ½ cup (56 g) 2 oz grated Monterey Jack or Cheddar Cheese
Instructions
- Snip a small corner of 1 10-ounce bag (283 g) frozen spinach. Place onto a plate and microwave (still in the bag) for 3 minutes to thaw. Spinach should still be bright green. Pour into a strainer and mash with a spoon to get as much liquid as possible. Set aside.
- Sauté 2 slices bacon, 1/4-inch pieces in a medium skillet until crispy. Remove the bacon and pour off all but a tablespoon of grease.
- Sauté 8 oz. (227 g) fresh mushrooms, sliced or coarsely chopped in the same skillet. Add 1-2 teaspoons chipotle in adobo sauce, finely chopped , 1/2 (55 g) onion, finely chopped, 1/4 cup (37 g) red bell pepper, chopped, and 1 teaspoon garlic, minced when brown, cooking until vegetables are softened. Season with 1-1/2 teaspoons seasoning salt.
- Over low heat, add 5 ounces (141 g) processed cheese like Velveeta, cubed and 3 ounces (85 g) cream cheese to the veggies. Stir to melt and combine.
- Stir in 1 cup (236 g) thawed or fresh whole kernel corn, drained spinach, and fried bacon.
- If using this recipe as a dip, add 1/4 to 1/2 cup or more of milk and stir to make it more “dippable.” Pour into a 1-1/2 quart baking dish. (See the notes below.)
- Sprinkle 1/2 cup (56 g) 2 oz grated Monterey Jack or Cheddar Cheese on top and heat in a microwave for 2-4 minutes on HIGH or a conventional oven at 350˚F for about 10 minutes or until heated through and cheese melts.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.