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Queso Spinach Dip has become my go-to appetizer for family gatherings and game days whenever we crave something warm gooey and full of flavor This creamy dip brings together spinach zippy green chilies fresh garlic and a trio of melty cheeses for a party dish that always disappears fast
I first whipped this up last fall when my friends came over for football everyone kept going back for seconds and now it’s requested at every get-together
Ingredients
- Velveeta queso blanco: Lends that signature creamy queso texture Choose the block over pre-shredded
- Pepper jack cheese: Adds melty heat and sharpness Try to get a fresh block and cut into chunks
- Cream cheese: Softens everything out and makes the dip silky Let it come to room temp for easier mixing
- Frozen chopped spinach: Thaw and squeeze dry to avoid watery dip Look for dark green leaves with no freezer burn
- Fresh garlic: Four cloves give real depth Peel and mince finely for best infusion
- Cajun or all-purpose seasoning: Layers on even more flavor Opt for your favorite brand or make your own blend
- Rotel tomatoes and green chilies: Classic for a hint of tang and spice Drain well to keep dip thick
- Diced green chilies: Mild heat and peppery aroma again well-drained
- Evaporated milk: Keeps cheese smooth and gives body Add gradually for perfect consistency
- Sour cream: Rounds out tang and adds a cool note Go for full-fat if possible
- Parmesan cheese: Salty and nutty boosts savory notes Use freshly grated for best melt
- Monterey jack or mozzarella cheese: Gives stretch and gooey top Use freshly shredded
- Tortilla chips: For perfect scooping Look for thick-cut or sturdy styles to hold up to hot cheese
- Non-stick spray: Prevents sticking in your baking pan
Step-by-Step Instructions
- Prep the Skillet:
- Spray a 12-inch oven-safe skillet with non-stick spray making sure you coat the sides generously so cleanup is easy
- Layer the Cheeses:
- Cut Velveeta queso blanco pepper jack and cream cheese into one-inch chunks Place all in the skillet making sure the pieces are spread out for even melting
- Add Savory Veggies:
- Scatter thawed and thoroughly drained chopped spinach over the cheese Mix in minced garlic evenly Spread the drained Rotel tomatoes and green chilies next covering as much surface area as possible
- Season and Add Milk:
- Sprinkle cajun or seasoning blend evenly over everything Pour one cup of evaporated milk all around aiming for even moisture
- Bake Until Melty:
- Slide skillet onto the center rack at 350 degrees Bake for about 20 minutes without stirring until the cheeses are mostly melted and the mixture can be mixed together easily
- Stir to Combine:
- Remove the skillet and carefully stir mixture so everything combines smoothly The cheese should turn creamy and glossy Make sure all spinach and tomatoes are evenly distributed
- Enrich and Adjust Consistency:
- Mix in sour cream parmesan cheese and a bit more evaporated milk Stir well and add milk until your favorite dipping thickness is reached
- Cheesy Topping:
- Spread the dip evenly and cover with an ample layer of shredded Monterey jack or mozzarella Place back in the oven for another 15 minutes until the cheese bubbles and some brown spots develop
- Broil for Extra Golden Top:
- To get a toasty cheese crown switch oven to broil and heat for just one or two minutes Watch closely so it does not burn
- Final Touches and Serve:
- Let set for about five minutes so it thickens slightly If it gets too thick stir in more milk Serve hot with sturdy tortilla chips
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The pepper jack is my favorite part for its hit of spice Every time I make this my kids try to snag all the browned cheese from the top which leads to lots of happy squabbles and laughter in our kitchen
How to Store
Transfer leftovers to an airtight container while still warm for quick cooling Refrigerate for up to four days Reheat by microwaving in short bursts or stirring gently in a stovetop pan with a splash of milk to revive creaminess It also freezes surprisingly well just thaw fully and stir before reheating
Ingredient Swaps
Switch out pepper jack for regular jack or even smoked gouda for a unique twist Use Greek yogurt instead of sour cream for extra tang and protein Fresh spinach can replace frozen if quickly wilted and squeezed dry For a lighter dip use Neufchâtel or reduced fat cheeses
Perfect Pairings
This dip shines next to classic tortilla chips but is also incredible with soft pretzel bites warm toasted bread or fresh veggie sticks Sometimes I put out a platter of blistered shishito peppers and people dunk those right in
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A Party Favorite with History
Spinach dip has long been a retro American favorite but giving it a queso-style makeover gives it even more Tex-Mex flavor and appeal The use of both creamy melts and toasted cheese crust sets this apart from standard dairy dips It feels a little like gathering in a cozy cantina even if you are just in your slippers at home
Frequently Asked Questions
- → What cheeses work best in this spinach dip?
A combination of Velveeta queso blanco, pepper jack, cream cheese, parmesan, and mozzarella creates the creamiest texture and flavor. Monterey jack can also be used for a milder taste.
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be sautéed and drained well before adding, but frozen chopped spinach is more convenient and maintains the desired consistency.
- → How can I reheat the dip if it thickens?
Stir in extra evaporated milk or regular milk while reheating to loosen the dip and keep it creamy without becoming too thick.
- → Is the dish spicy?
The spiciness can be adjusted by choosing milder or spicier chilies and using less cajun or barbecue seasoning according to preference.
- → Can this be made in a slow cooker?
Yes, layer all ingredients except sour cream, parmesan, and mozzarella, cook on low until smooth, then stir in remaining dairy and top with cheese to finish.
- → How do I create a golden cheese topping?
After baking, set the oven to broil and watch carefully for 1-2 minutes to toast the cheese until golden and bubbly for extra appeal.