Description
This creamy and flavorful Spinach Queso Dip combines a blend of cheeses, fresh spinach, and a touch of jalapeno for a tasty appetizer perfect for any gathering. Whether prepared on the stovetop or in a slow cooker, it’s a warm, melty dip that pairs wonderfully with tortilla chips, sliced veggies, or bread.
Ingredients
Cheeses and Dairy
- 1 block (8 ounces) cream cheese, cut into 1-inch cubes
- 12 ounces white American cheese, shredded
- 4 ounces pepper-jack cheese, shredded
- 1 Tablespoon salted butter
- 3 to 4 Tablespoons milk
Vegetables and Flavorings
- 1 can (15 ounces) Rotel (diced green chilies and tomatoes), drained
- 1/2 Tablespoon minced jalapeno (optional)
- 1 ½ cups freshly chopped spinach leaves
To Serve
- Tortilla Chips
- Sliced Veggies
- Bread
Instructions
- Gather Ingredients: Prepare all ingredients by cutting the cream cheese into cubes, shredding the cheeses, chopping the spinach, and draining the Rotel. Having everything ready makes the cooking process smooth.
- Stovetop Melting: In a large saucepan over medium heat, combine the cream cheese cubes, shredded white American cheese, shredded pepper-jack cheese, butter, drained Rotel, and minced jalapeno if using. Stir continuously until all the cheeses and butter melt together into a smooth mixture.
- Add Spinach and Adjust Consistency: Once melted, stir in freshly chopped spinach leaves. Then add milk one tablespoon at a time, stirring well after each addition, until the queso dip reaches your preferred thickness. The recipe suggests using all 4 tablespoons for a thinner dip.
- Serve Warm: Transfer the hot spinach queso dip to a serving dish. Serve immediately with tortilla chips, sliced veggies, or bread for dipping.
- Slow Cooker Option: For a hands-off approach, place the cream cheese cubes, shredded cheeses, butter, drained Rotel, and jalapeno in a greased 4-quart slow cooker. Cover and cook on low heat for 1 hour. After one hour, stir in chopped spinach and add milk to reach desired consistency. Continue cooking uncovered for an additional 20 minutes until completely melted and combined. Stir well before serving.
Notes
- Minced jalapeno is optional; adjust based on desired spice level.
- Use all 4 tablespoons of milk for a thinner dip consistency or less for a thicker dip.
- Fresh spinach can be substituted with thawed and drained frozen spinach if preferred.
- Dip can be kept warm in the slow cooker on the warm setting if serving over a longer period.
- Serve with a variety of dippers like tortilla chips, fresh veggies, or crusty bread slices for best experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (stovetop) or 1 hour 20 minutes (slow cooker)
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
