This easy baked spinach dip uses STOUFFER'S® Spinach Soufflé as a shortcut, so you don't need to cook spinach or make a béchamel. Mixed with cream cheese, Parmesan, and mayonnaise, the dip bakes until hot and bubbly while the tortilla chips around it are topped with Monterey Jack, diced tomatoes, and green onions. It is ready in about 35 minutes and serves 6 as a warm, cheesy party appetizer or game-day snack.
Why you'll love this recipe
Minimal prep, since the frozen spinach soufflé contains the spinach and you don't need to thaw, drain, or chop it yourself.
Ready in 35 minutes from start to finish, including oven time.
Good for groups, place the baking dish in the center of a platter with chips around it for a single appetizer display.
The dip combines cream cheese, Parmesan, and mayonnaise with the soufflé base for a creamy flavor.
You bake the dip and the cheesy chips together on one sheet pan.
The dip comes out thick, warm, and creamy with a golden Parmesan top. The surrounding tortilla chips pick up melted Monterey Jack and bits of tomato and green onion, giving a crunchy, savory bite with every scoop. It works as a starter before dinner, an afternoon snack, or the centerpiece of a party appetizer table.
Because the STOUFFER'S® Spinach Soufflé contains a smooth, seasoned spinach-and-egg base, the texture of this dip is lighter and creamier than versions made with frozen chopped spinach. Prepare the soufflé according to its package directions, then stir it together with the remaining ingredients before baking. No extra cooking steps are required. This makes the recipe easy for beginners.
