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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 375F and set out a medium or large baking dish.
Melt the butter in a large skillet over medium heat. Add the minced shallot and cook until soft, fragrant and lightly translucent, about 3 minutes.
Stir in the very well-drained, squeezed-dry spinach, breaking it up and mixing until fully combined with the butter and shallot. Sprinkle the flour evenly over the spinach and stir until no dry flour remains - it should look glossy and well coated.
Slowly pour in the heavy cream, stirring continuously. Bring to a gentle simmer and cook 2-3 minutes, until the sauce slightly thickens and coats the back of a spoon.
Add the sour cream, 1 cup Mexican cheese, 1 cup Parmesan and the drained tomatoes with jalapeno. Stir until everything melts together into a smooth, creamy mixture. Season with salt and pepper to taste.
Pour into the baking dish and smooth the top. Sprinkle the remaining 1 cup Mexican cheese and 1/2 cup Parmesan evenly over the surface.
Bake 20-25 minutes, until the top is golden, the edges are bubbling and the cheese is fully melted.
Top with finely chopped red onion if using. Serve warm with tortilla chips, pita chips, baguette slices or fresh vegetables.
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Wring the thawed spinach until fully dry - excess water will thin the sauce.
Drain the tomatoes well, pressing lightly with a paper towel if needed. Moisture control is key.
Grate cheese from the block for the smoothest, silkiest melt.
Extra filling freezes beautifully. Thaw, transfer to a dish, top with cheese and bake as directed.
Fresh spinach works but you need 4-5 times the volume of frozen. Cook it down fully and squeeze it dry first.
Can I use fresh spinach instead of frozen?
Yes, but you need 4-5 times the volume of frozen. Cook it down fully and squeeze it dry first.
How can I make the dip spicier?
Add extra jalapeno or hot sauce for more heat.
Can I prepare this dip in advance?
Yes, assemble fully, cover and refrigerate up to 24 hours, then bake when ready to serve.
What can I substitute for heavy cream?
You can use half-and-half as a substitute for heavy cream.
How should I store leftovers?
Refrigerate up to 4 days and reheat until warm and bubbly.
