Queso Spinach Dip Recipe

I’m so excited to share this queso spinach dip recipe with you because it’s honestly one of those unstoppable party starters. Creamy, cheesy, with just the right kick from the cajun seasoning and green chiles, it’s a dip that’s both comforting and a little adventurous. Whenever I bring this to gatherings, it disappears fast—so trust me, it’s worth having the recipe in your back pocket.

What makes this queso spinach dip recipe really stand out is how well the mix of cheeses melts into that creamy base, blending seamlessly with fresh garlic and tender spinach. Whether you’re hosting a game day, a cozy night in, or just craving something delicious with chips, this dip hits the spot every time. Plus, it’s easy enough to whip up last minute, which I love when life gets busy.

Ingredients You’ll Need

Each ingredient in this queso spinach dip recipe plays a part in delivering that smooth, flavorful bite. A good mix of cheeses creates depth, while the spinach and spices bring freshness and zing. Here’s what I keep on hand to make this dip a winner:

• Velveeta queso blanco: This is your creamy, melty base—its smooth texture is unbeatable for a dip like this.
• Pepper jack cheese: Adds a gentle spicy kick with melting goodness.
• Cream cheese: Softened cream cheese helps thicken and make the dip ultra-rich.
• Frozen chopped spinach: Thawed and well-drained to avoid sogginess but adds a lovely, mild green vegetable flavor.
• Garlic: Fresh minced garlic brings that punch of aroma and depth to the dip.
• Cajun seasoning: My go-to because it brings a fantastic smoky, spicy vibe. You could swap with all-purpose or barbecue seasoning.
• Rotel (drained): Those juicy diced tomatoes and green chilies add a nice tartness balancing the cheese.
• Diced green chiles (drained): Gives the dip a subtle heat and green peppery flavor.
• Evaporated milk: Divided use to keep the dip smooth and creamy without watering it down.
• Sour cream: Adds tang and a lush texture that’s irresistible.
• Parmesan cheese: Brings a sharp, salty note to round out the flavor profile.
• Monterey jack or mozzarella cheese (shredded): For that wonderful melting top layer and cheesy stretch.
• Tortilla chips: Essential for dipping and scooping—always have a crunchy vehicle to enjoy this dip!
• Non-stick spray: To help with clean-up when baking the dip.

Variations

This queso spinach dip recipe is one of those versatile dishes that you can tweak based on what you love or have on hand. I’m all about adding personal touches to customize the heat, texture, or even the cheesiness.

• Make it spicy: I sometimes add extra diced jalapeños or a few dashes of hot sauce if I want more kick. It really wakes up the whole dip.
• Make it vegetarian-friendly: This recipe already is! But swapping in vegan cheese and sour cream can make it perfect for plant-based diets.
• Add bacon or sausage: When I want to make it heartier, a bit of cooked, crumbled bacon or sausage stirred in makes it extra indulgent and perfect for game days.
• Use fresh spinach: If you prefer fresh over frozen, just cook down about 6-7 cups of fresh spinach until wilted and drained—works just as well.
• Try different cheese blends: I’ve had success mixing cheddar or smoked gouda instead of pepper jack for different flavor notes.

How to Make Queso Spinach Dip Recipe

Step 1: Prep Your Spinach and Garlic

The first thing I do is thoroughly thaw and drain the frozen chopped spinach—soggy spinach can ruin a dip! Once that’s ready, I mince the garlic finely. Using fresh garlic here really makes a difference in flavor, and I like to give it a quick sauté to mellow the sharpness a bit before mixing it in.

Step 2: Melt the Cheeses and Combine Your Base

In a medium saucepan over low heat, I gently melt the Velveeta queso blanco, cream cheese, and pepper jack together. Slowly add half the evaporated milk to keep things creamy and smooth. Stir continuously so the cheese melts evenly and doesn’t stick to the bottom.

Step 3: Add Spinach, Seasonings, and Extras

Once your cheese base is melted and creamy, fold in the drained spinach and sautéed garlic along with the canned Rotel and diced green chiles. Sprinkle in the cajun seasoning and mix well. At this stage, add the sour cream and parmesan, blending everything into a rich, flavorful dip. If needed, pour in the remaining evaporated milk for desired consistency.

Step 4: Bake and Top with Additional Cheese

Transfer your mixture to a baking dish coated lightly with non-stick spray. Sprinkle the shredded Monterey jack or mozzarella cheese evenly on top. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the dip is bubbly and the cheese on top is melted and golden. This step adds a luscious cheese crust that I adore.

How to Serve Queso Spinach Dip Recipe

Garnishes

I like to finish this dip with a sprinkle of fresh chopped cilantro or green onions for a bright pop of color and flavor. Sometimes a little extra parmesan dusted on top right after baking adds a nice salty kick. Plus, it looks inviting!

Side Dishes

For dipping, you can’t go wrong with classic tortilla chips. I also love serving this queso spinach dip alongside crispy pita chips, crusty bread slices, or even fresh veggie sticks like bell peppers and carrots for a lighter option.

Creative Ways to Present

One time, I served this dip in a hollowed-out bread bowl for a cozy winter party—it was a huge hit! You can also use mini cast iron skillets for individual portions, which keeps things hot longer and looks super cute on the table. If you want to jazz things up, top with extra diced chiles or crushed red pepper flakes for an extra pop.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (rare, but it happens!), I store the dip in an airtight container in the fridge. It keeps well for up to 3 days, and the flavors actually deepen overnight—a nice bonus if you want to enjoy it later.

Freezing

I’ve frozen this queso spinach dip before by placing it in a freezer-safe container. When thawed, it can be a little grainier, so I recommend reheating gently on low heat with a splash of milk to bring back that creamy texture.

Reheating

To reheat leftovers, I usually warm the dip in a microwave-safe bowl in short bursts, stirring in between, or gently reheat it on the stovetop over low heat. Adding a little milk or cream can help revive its smooth, dip-worthy consistency.

FAQs

Final Thoughts

This queso spinach dip recipe is such a reliable crowd-pleaser that I always go back to it when I want guaranteed smiles and empty chip bowls. It’s comforting but with a little something special thanks to the seasoning and combo of cheeses. Honestly, making it feels like giving your guests a warm, cheesy hug, and I can’t recommend it enough for your next get-together or snack craving. Give it a try—you’ll be hooked, just like me!

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