Description
Indulge in the creamy goodness of Queso Spinach Dip, a crowd-pleasing appetizer that’s perfect for any gathering. This warm, cheesy dip blends rich flavors from Velveeta queso blanco, pepper jack cheese, and a medley of spices with fresh spinach and garlic. Whether you’re hosting game night or attending a potluck, this dish is guaranteed to impress. With its gooey texture and inviting aroma, it’s an irresistible companion for crunchy tortilla chips or fresh veggies. Plus, it’s easy to make ahead of time, allowing you to enjoy the festivities stress-free!
Ingredients
Scale
- 10 oz Velveeta queso blanco
- 8 oz pepper jack cheese
- 1 block cream cheese, softened
- 10 oz frozen chopped spinach, thawed and drained
- 4 cloves garlic, minced
- 1.5 teaspoons cajun seasoning
- 1 can Rotel, drained
- 1 can diced green chiles, drained
- 1 cup evaporated milk, divided
- ½ cup sour cream
- ½ cup parmesan cheese
- 1 cup shredded Monterey jack or mozzarella cheese
- Tortilla chips for serving
Instructions
- Preheat your oven to 350°F and spray a 12" oven-safe skillet with non-stick spray.
- Cut cheeses into chunks and place them in the skillet.
- Add minced garlic, thawed spinach, drained Rotel, diced green chiles, and cajun seasoning. Pour in one cup of evaporated milk.
- Bake for about 20 minutes or until easily stirred.
- Stir in sour cream and parmesan cheese; adjust consistency with more evaporated milk if needed.
- Top with shredded cheese and bake for another 15 minutes until gooey.
- Optional: Broil for an additional 1–2 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg