Southwest Spinach Dip Recipe

Prepare spinach

Bring a large pot of salted water to a boil. Add the fresh spinach and blanch for 30 seconds until wilted. Drain immediately and transfer to an ice bath to stop cooking. Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth; you should end up with about 1 to 1.5 cups packed spinach. Roughly chop and set aside.

Cook aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the white parts of the green onions and the minced garlic; sauté 1–2 minutes until fragrant but not browned. Add ground cumin and smoked paprika and cook 20–30 seconds until spices bloom. Remove from heat.

Mix base

In a mixing bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, and fresh lime juice; whisk until combined and creamy.

Combine and season

Fold the chopped, drained spinach, sautéed aromatics, shredded cheese, and the green parts of the sliced green onions into the cream-cheese mixture. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed.

Heat (optional)

For a warm dip: transfer the mixture to an oven-safe dish and bake at 350°F (175°C) for 15–18 minutes until bubbly and lightly golden on top. For a cold dip: chill at least 30 minutes to let flavors meld. If you baked, remove from oven and let rest 5 minutes before serving.

Combine the diced tomatoes, finely chopped red onion, minced jalapeño, and chopped cilantro in a medium bowl.

Add 1 tablespoon fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and taste; adjust lime and salt as needed. Let the salsa rest at room temperature for 10–15 minutes to let flavors marry, or chill briefly if preparing ahead.

Prepare pita

Preheat a grill or grill pan to medium-high. Brush each pita lightly with olive oil on both sides. Grill pitas 1–2 minutes per side until grill marks appear and the bread is warmed through. Remove and cut into wedges.

Make warm tortilla chips

Preheat oven to 375°F (190°C). Stack corn tortillas and cut each into 6 triangles. Toss the triangles with 1 tablespoon olive oil, 1 teaspoon coarse salt, and optional 1/2 teaspoon chili powder to coat evenly. Spread in a single layer on a baking sheet and bake 8–10 minutes, flipping once, until crisp and golden. Cool slightly before serving.

Spoon the creamy spinach dip into a shallow serving bowl. Top with a spoonful of fresh salsa (center or on the side) so guests can combine as they like. Garnish with chopped cilantro and serve lime wedges alongside.

Arrange grilled pita wedges and warm tortilla chips on a platter around the dip. Serve immediately while chips are warm and pita is tender-crisp.