Description
This creamy and flavorful Queso Spinach Dip blends Velveeta queso blanco, pepper jack, cream cheese, and a mix of seasonings with healthy spinach and green chiles. Perfectly smooth and cheesy, it’s ideal for dipping with tortilla chips at parties or casual gatherings.
Ingredients
Scale
Cheeses
- 10 oz Velveeta queso blanco
- 8 oz pepper jack cheese, shredded
- 1 block cream cheese, softened (about 8 oz)
- 1/2 cup parmesan cheese, grated
- 1 cup Monterey jack or mozzarella cheese, shredded
Vegetables & Aromatics
- 10 oz box frozen chopped spinach, thawed and drained well
- 4 cloves garlic, minced
- 1–4 oz can Rotel diced tomatoes and green chiles, drained
- 1–10 oz can diced green chiles, drained
Liquids & Dairy
- 1/2 cup sour cream
- 1–12 oz can evaporated milk, divided (use as needed for desired consistency)
Seasonings & Others
- 1.5 teaspoons Cajun seasoning (can substitute all-purpose or barbecue seasoning)
- Non-stick spray for greasing
- Tortilla chips for dipping
Instructions
- Prepare ingredients: Thaw and thoroughly drain the frozen chopped spinach to remove excess moisture. Mince the garlic cloves finely to release their flavor.
- Mix cheeses and cream cheese: In a large mixing bowl, combine the Velveeta queso blanco, shredded pepper jack cheese, softened cream cheese, parmesan, and shredded Monterey jack or mozzarella. Blend well until creamy and combined.
- Add seasonings and aromatics: Stir in the minced garlic, Cajun seasoning, drained Rotel, drained diced green chiles, and the well-drained spinach. Mix until evenly distributed throughout the cheese base.
- Incorporate dairy and adjust consistency: Add sour cream and gradually pour in evaporated milk, stirring continuously to reach a smooth, dip-like consistency. Use less or more evaporated milk depending on your preferred thickness.
- Heat and melt: Transfer the mixture to a greased skillet or baking dish sprayed with non-stick spray. Warm over low to medium-low heat on the stovetop, stirring frequently until all cheeses are melted and the dip is hot and bubbly. Alternatively, bake in a preheated oven at 350°F (175°C) for about 20-25 minutes until thoroughly heated and bubbly.
- Serve: Remove from heat and serve warm with tortilla chips for dipping. Enjoy immediately for best texture and flavor.
Notes
- Be sure to drain spinach well to avoid a watery dip.
- Adjust evaporated milk quantity for thicker or thinner dip according to preference.
- Cajun seasoning can be replaced by all-purpose or barbecue seasoning for different flavor profiles.
- This dip is best served warm for optimal cheesiness and dipability.
- Store leftovers in an airtight container and reheat gently before serving.
Keywords: queso dip, spinach dip, cheesy dip, party appetizer, Velveeta dip, spinach queso, easy dip recipe