Description
Creamy and flavorful Spinach Queso Dip combines melted cheese, fresh spinach, and a hint of jalapeno for a delicious appetizer perfect for game days or parties. This easy-to-make dip can be prepared on the stovetop or in a slow cooker, and pairs wonderfully with tortilla chips, sliced veggies, or toasted bread.
Ingredients
Scale
Dairy and Cheese
- 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
Produce
- 1 ½ cups freshly chopped spinach leaves
- 1/2 Tablespoon minced jalapeno (optional)
Canned Goods
- 1 can (15 ounces) Rotel (diced green chilies and tomatoes), drained
To Serve
- Tortilla Chips, Sliced Veggies and Bread
Instructions
- Combine Ingredients: In a large saucepan, combine the cream cheese cubes, shredded white American cheese, shredded pepper-jack cheese, salted butter, drained Rotel, and optional minced jalapeno.
- Melt and Stir: Place the saucepan over medium heat. Stir continuously until the cheeses are fully melted and all ingredients are blended smoothly into a creamy mixture.
- Add Spinach and Milk: Once the cheese mixture is melted, stir in the freshly chopped spinach. Add milk one tablespoon at a time, stirring after each addition, until the dip reaches your desired consistency—using all 4 tablespoons for a thinner dip.
- Serve: Transfer the dip to a serving dish and enjoy immediately with tortilla chips, sliced veggies, or bread.
- Slow Cooker Option: Place cream cheese, shredded cheeses, butter, Rotel, and jalapeno in a greased 4-quart slow cooker. Cover and cook on low for 1 hour. Remove lid, stir in chopped spinach and milk to desired consistency, then cook uncovered for an additional 20 minutes until cheese is completely melted. Stir to combine before serving.
Notes
- The dip can be made on the stovetop or in a slow cooker, depending on your convenience.
- For a spicier dip, increase the amount of jalapeno or use the jalapeno juice from the Rotel can.
- This dip is best served warm and fresh but can be gently reheated if needed.
- Use freshly chopped spinach for the best texture and flavor.
- Milk is added to adjust the consistency of the dip to your liking.
