Spinach Queso Dip (Printable Version)
A creamy blend of cheeses, spinach, and tomatoes with a Cajun kick. Perfect with warm tortilla chips. #cheesedip #partyfood #spinach
# Ingredients:
→ Cheeses
01 -
16 ounces Velveeta Queso Blanco, cubed
02 -
2 cups pepper jack cheese, shredded
03 -
8 ounces cream cheese, softened
→ Vegetables
04 -
10 ounces frozen chopped spinach, thawed and drained
05 -
1 can (10 ounces) Rotel diced tomatoes with green chiles, drained
06 -
1 tablespoon garlic, minced
→ Seasonings & Dairy
07 -
2 teaspoons Cajun seasoning
08 -
1/2 cup heavy whipping cream
09 -
1/2 cup sour cream
→ Accompaniments
10 -
Tortilla chips, for serving
# Steps:
01 -
Preheat the oven to 375°F (190°C).
02 -
Place Velveeta Queso Blanco, pepper jack cheese, cream cheese, chopped spinach, minced garlic, drained Rotel, and Cajun seasoning in a large 10-inch oven-safe skillet.
03 -
Pour heavy whipping cream into the skillet and gently stir to combine all ingredients.
04 -
Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, or until the cheese is fully melted and bubbling around the edges. Gently stir halfway through the baking process for even melting.
05 -
Remove skillet carefully from the oven. Stir in sour cream until completely blended.
06 -
Allow the dip to rest for 5 minutes to set before serving.
07 -
Serve warm directly from the skillet accompanied by tortilla chips for dipping.
# Notes:
01 -
Ensure the spinach is thoroughly drained to prevent excess moisture in the dip.
02 -
For smoother texture and easier mixing, allow cheeses to come to room temperature before assembling.