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Tex-Mex Spinach DIp
A kicked up version of the classic appetizer and party food!
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from
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Course:
Appetizer
Cuisine:
Tex-Mex
Keyword:
dairy free, gluten free, make-ahead, vegan, vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
Calories:
424
kcal
Author:
Holly Gray
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Ingredients
2
cups
chunky salsa
excess liquid drained
2
cups
vegan cheddar cheese
shredded
10
ounces
frozen chopped spinach
thawed and drained
8
ounces
vegan cream cheese
softened
2
ounces
black olives
chopped
1
tablespoon
red wine vinegar
sea salt
to taste
ground black pepper
to taste
Instructions
Preheat oven to 400 degrees F.
Into a medium-size mixing bowl, add chunky salsa, vegan cheddar cheese, chopped spinach, cream cheese, black olives, red wine vinegar, sea salt, and ground black pepper. Stir to combine. Pour mixture into a medium-size baking dish.
Bake 15 minutes, or until bubbly.
Serve hot.
Nutrition
Serving:
4
g
|
Calories:
424
kcal
|
Carbohydrates:
32
g
|
Protein:
10
g
|
Fat:
31
g
|
Saturated Fat:
10
g
|
Sodium:
1969
mg
|
Potassium:
616
mg
|
Fiber:
11
g
|
Sugar:
7
g
|
Vitamin A:
8990
IU
|
Vitamin C:
6
mg
|
Calcium:
214
mg
|
Iron:
3
mg
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@thiswifecooks
or tag
#thiswifecooks
!