Queso Spinach Dip with Chilies (Print Version)
# Ingredients:
→ Cheeses
01 -
285 g Velveeta queso blanco, cut into chunks
02 -
225 g pepper jack cheese, cut into chunks
03 -
1 block (approx. 226 g) cream cheese, softened and cut into chunks
04 -
50 g shredded parmesan cheese
05 -
100 g shredded Monterey jack or mozzarella cheese
→ Vegetables and Aromatics
06 -
1 box (284 g) frozen chopped spinach, thawed and well-drained
07 -
4 garlic cloves, minced
08 -
1 can (113 g) Rotel, drained
09 -
1 can (284 g) diced green chiles, drained
→ Dairy
10 -
170 g sour cream
11 -
1 can (354 ml) evaporated milk, divided
→ Seasoning
12 -
1.5 teaspoons Cajun seasoning (or substitute all-purpose seasoning or barbecue seasoning)
→ Other
13 -
Non-stick spray
14 -
Tortilla chips, for serving
# Instructions:
01 -
Preheat oven to 175°C. Coat a 30-cm oven-safe skillet with non-stick spray.
02 -
Cut the Velveeta, pepper jack, and cream cheese into cubes. Place into the prepared skillet along with the minced garlic, thawed and drained spinach, drained Rotel, and diced green chiles.
03 -
Sprinkle Cajun seasoning evenly over the mixture. Pour 240 ml of evaporated milk over the contents.
04 -
Transfer the skillet to the oven and bake for 20 minutes, until cheeses are softened enough to stir.
05 -
Stir the mixture thoroughly until incorporated and creamy.
06 -
Mix in sour cream, grated parmesan, and additional evaporated milk as needed to reach a smooth consistency.
07 -
Spread the dip in an even layer and top with shredded Monterey jack or mozzarella. Return to the oven for an additional 15 minutes, or until bubbly and gooey.
08 -
Optional: Set oven to broil and toast the cheese topping for 1–2 minutes until golden brown.
09 -
Adjust consistency with a little more evaporated or regular milk if needed before serving warm with tortilla chips.
# Notes:
01 -
Ensure spinach is thoroughly drained to avoid a watery dip.
02 -
For a smoky flavor, this dish can be prepared in a smoker or on a grill at 120°C for 1.5–2 hours, following the same layering and stirring procedure.
03 -
To use a slow cooker, layer all ingredients except sour cream, parmesan, and mozzarella, and cook on low for 2 hours. Stir in sour cream and parmesan, top with mozzarella, and keep warm for serving.
04 -
Thin the dip with extra milk if it thickens after cooling or reheating.