Spinach Queso Cheese Dip

When the craving for something hot creamy and deeply satisfying hits nothing does it better than a spinach queso dip bubbling with real cheese and just enough spice to wake up your taste buds This is the dip I pull out for every game day or when friends drop by unannounced It takes almost no time and makes people hover around the table until the last corner of chip is gone

I made this for my sister's birthday party and the bowl was scraped clean well before halftime Now it is the only dip my family requests for movie nights

Ingredients

• Velveeta Queso Blanco: This cheese melts into pure silky bliss Pick the freshest block and cube it for easier melting
• Pepper jack cheese: Adds a mild heat and creamy melt Try to shred your own for the best texture
• Cream cheese: Softened to add major creaminess I like to leave it out for an hour before starting
• Frozen chopped spinach: Adds color flavor and a nutrition boost Make sure it is squeezed very dry to avoid a watery dip
• Garlic: Minced fresh for assertive flavor Look for plump and firm cloves
• Rotel diced tomatoes with green chiles: Brings zing and juiciness Use classic or mild depending on your spice level
• Cajun seasoning: Brings smoky spice and warmth Choose a low sodium blend if you prefer less salt
• Heavy whipping cream: Smooths everything out Pick full fat for richest texture
• Sour cream: Finished off after baking to add cool tang Buy real sour cream for the best flavor
• Tortilla chips: Crunchy salty ready for serving Go for sturdy varieties so they do not break in the dip

Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit so it is hot and ready when your dip goes in

Mix Cheeses with Veggies:

In a large oven safe skillet drop in cubes of Velveeta add the shredded pepper jack scoop softened cream cheese over top Toss in the well drained spinach fresh garlic drained Rotel and sprinkle on the Cajun seasoning Use a big spoon or spatula to loosely combine

Pour in Cream:

Slowly drizzle in the heavy whipping cream stirring gently to integrate It will look lumpy at first but that is fine as the oven will do most of the melting work

Bake the Dip:

Slide your skillet onto a center rack Bake uncovered for about twenty five to thirty minutes Check halfway and give everything a gentle stir scraping the sides down This helps the cheese melt evenly and prevents burning

Add the Sour Cream:

Grab oven mitts and carefully pull the skillet out Stir in the sour cream right into the hot cheese mixture It will turn glossy and extra smooth

Let It Rest:

Allow the dip to sit at room temperature for five minutes before serving This helps it thicken slightly and hold together when scooped

Serve Hot:

Set the skillet on a trivet or hot pad Take a big bowl of tortilla chips and invite everyone to dig in while it is still bubbling

My favorite part of this recipe is the first scoop when the cheese forms stretchy strings My kids always fight for that first bite because it is both creamy and piping hot Once we made this for New Years Eve and it was gone before midnight amazing memories

Storage Tips

Once cooled leftovers can be kept in a tightly sealed container in the fridge for up to four days To reheat spoon into a microwave safe bowl and warm in bursts stirring often to prevent separation If the dip seems too thick add a splash of milk or cream before reheating to loosen it up

Ingredient Substitutions

Do not have Velveeta Queso Blanco? You can swap in American cheese or Monterey Jack for a buttery melt If pepper jack feels too spicy use mozzarella or Colby Jack Block cheeses that you shred yourself always melt better than pre shredded which has added starch

Serving Suggestions

This dip goes beyond tortilla chips Try scooping onto baked potatoes grilled chicken nachos or using as a topper for hot steamed broccoli If you are serving a crowd keep the dip warm in a slow cooker on low stir before serving to keep it creamy

A Little History

Queso dips have Tex Mex roots and often starred at community gatherings and potlucks The combo of processed cheese with green chiles spread across the South and Middle America as a favorite for easy but indulgent sharing This recipe is a nod to that tradition with a healthy hit of spinach

Seasonal Adaptations

If you have fresh spinach in spring or summer steam it briefly and chop before adding to the mix Use roasted Hatch chiles instead of canned Rotel for extra seasonal flavor Add a handful of corn for color and sweet crunch in late summer

Success Stories

I once brought two pans of this spinach queso dip to a friends potluck and both vanished long before anything else People asked for the recipe so I printed it to hand out There is something about the gooey cheese and little green flecks that makes this impossible to resist

Freezer Meal Conversion

To freeze make the dip but do not add the sour cream Let it cool transfer to a freezer safe container and seal tightly Freeze for up to three months Thaw overnight in the fridge then reheat in a baking dish at 350 degrees until bubbling Stir in the sour cream just before serving for best texture

No matter the event this spinach queso dip brings people together and disappears in a flash One scoop and you ll see why it is everyone's favorite snack

Recipe FAQs

→ What type of cheese works best?

Velveeta Queso Blanco and pepper jack cheese create a creamy, smooth texture with a bit of spice. Cream cheese adds extra richness.

→ Can I use fresh spinach?

Yes, fresh spinach can be sautéed and drained well before adding. Thaw and squeeze frozen spinach for best results.

→ How do I prevent the dip from becoming watery?

Be sure to thoroughly drain both the spinach and canned tomatoes to avoid excess moisture in the final dip.

→ Is it possible to make this ahead of time?

You can prepare the mixture in advance and bake it just before serving. Reheat leftovers gently to preserve the creamy texture.

→ Can I adjust the spiciness?

For milder flavor, use mild Rotel and reduce Cajun seasoning. Add jalapeños for extra heat if desired.