Queso Spinach Dip Recipe

Introduction

This creamy queso spinach dip combines melted cheeses, savory garlic, and tender spinach into one irresistible appetizer. Perfect for game days or parties, it’s guaranteed to be a crowd-pleaser when served warm with crunchy tortilla chips.

Ingredients

• 10 oz Velveeta queso blanco
• 8 oz pepper jack cheese
• 1 block cream cheese, softened
• 10 oz frozen chopped spinach, thawed and well drained
• 4 cloves garlic, minced
• 1.5 teaspoons Cajun seasoning (or all-purpose/BBQ seasoning)
• 1 (4 oz) can Rotel, drained
• 1 (10 oz) can diced green chiles, drained
• 1 (12 oz) can evaporated milk, divided
• 1/2 cup sour cream
• 1/2 cup parmesan cheese
• 1 cup Monterey Jack or mozzarella cheese, shredded
• Tortilla chips for dipping
• Non-stick spray for greasing

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a 12-inch oven-safe skillet with non-stick spray.
2. Step 2: Cut the pepper jack cheese, cream cheese, and queso blanco into chunks and place them into the skillet.
3. Step 3: Add the minced garlic, chopped spinach, drained Rotel, and diced green chiles to the skillet. Sprinkle the Cajun seasoning evenly over the top.
4. Step 4: Pour 1 cup of evaporated milk over the ingredients and bake for about 20 minutes, until the cheese softens and the mixture is easy to stir.
5. Step 5: Remove from the oven and stir well to combine into a creamy dip.
6. Step 6: Stir in the sour cream, parmesan cheese, and additional evaporated milk as needed to reach your desired consistency.
7. Step 7: Spread the dip evenly in the skillet, top with shredded Monterey Jack or mozzarella cheese, and return to the oven for another 15 minutes until bubbly and gooey.
8. Step 8: (Optional) Broil for 1-2 minutes to toast the cheese on top until golden brown. Serve warm with tortilla chips.

Tips & Variations

• If the dip thickens too much after baking, add a little more evaporated milk or regular milk to loosen it before serving or reheating.
• For a smoky flavor, try smoking the dip in a cast iron skillet over indirect heat at 250°F for 1.5–2 hours before finishing with cheese on top.
• The crockpot method is perfect for keeping the dip warm during parties: cook on low for about 2 hours, then add sour cream, parmesan, and mozzarella cheese, cooking until melted.
• Feel free to add chopped artichokes in the crockpot version for extra texture and flavor.

Storage

Store any leftover queso spinach dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Be sure to wilt it first and squeeze out as much moisture as possible before adding to prevent a watery dip.

What type of skillet works best for this recipe?

A 12-inch cast iron or other oven-safe skillet works best to evenly cook and serve the dip directly from the pan.

Queso Spinach Dip Recipe

Print Recipe

★★★★★

4.8 from 549 reviews

This Queso Spinach Dip is a creamy, cheesy, and flavorful appetizer featuring Velveeta queso blanco, pepper jack, cream cheese, spinach, and a mix of seasonings baked to bubbly perfection. Perfect for parties and gatherings, it’s served warm with tortilla chips for dipping.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: Approximately 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Cheeses

• 10 oz Velveeta queso blanco
• 8 oz pepper jack cheese
• 1 block cream cheese, softened
• 1/2 cup parmesan cheese
• 1 cup Monterey Jack or mozzarella cheese, shredded

Vegetables & Seasonings

• 10 oz box frozen chopped spinach, thawed and drained well
• 4 cloves garlic, minced
• 1.5 teaspoons Cajun seasoning (all-purpose seasoning or barbecue seasoning also work)
• 1 – 4 oz can Rotel, drained
• 1 – 10 oz can diced green chiles, drained

Dairy & Others

• 1 – 12 oz can evaporated milk, divided
• 1/2 cup sour cream
• Tortilla chips for dipping
• Non-stick spray

Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Spray a 12″ oven-safe skillet, such as a cast iron skillet, with non-stick spray to prevent sticking.
2. Combine Cheeses and Ingredients: Cut the pepper jack, cream cheese, and Velveeta queso blanco into chunks and place them into the prepared skillet. Add minced garlic, thawed and drained spinach, drained Rotel, and diced green chiles over the cheeses.
3. Season and Add Milk: Sprinkle Cajun seasoning evenly over the ingredients in the skillet. Pour 1 cup of evaporated milk over the mixture to help it melt smoothly while baking.
4. Bake First Cycle: Place the skillet in the oven and bake for about 20 minutes or until the mixture is hot and can be easily stirred into a creamy dip.
5. Mix in Cream and Cheeses: Remove from oven and stir well to combine. Then mix in sour cream, parmesan cheese, and additional evaporated milk as needed to achieve your preferred dip consistency.
6. Top with Shredded Cheese and Bake Again: Spread the dip evenly in the skillet, top with 1 cup shredded Monterey Jack or mozzarella cheese, and return to the oven. Bake for another 15 minutes or until the dip is gooey and bubbly.
7. Optional Broil for Finish: For a golden top, switch the oven to broil and cook for 1-2 minutes more, watching closely to toast the cheese until golden brown.
8. Serve: If the dip thickens on standing, thin it with a little more evaporated or regular milk when reheating. Serve warm with tortilla chips for dipping.

Notes

• Smoker Instructions: Prepare smoker or grill to 250°F. Place all ingredients (except sour cream, parmesan, and shredded cheese) in a cast iron skillet or aluminum pan. Smoke over indirect heat for 1.5-2 hours until soft enough to stir. Mix in sour cream, parmesan, and a bit more evaporated milk to desired consistency. Top with shredded cheese and cook another 30-45 minutes until melted and dip is soft and drippy.
• Crock Pot Instructions: Spray crock pot with non-stick spray. Add all ingredients except sour cream, parmesan, and mozzarella cheese. Cook on low for 2 hours until smooth. Stir in sour cream and parmesan, top with mozzarella, cook until melted. Keep warm during serving.
• You can add artichokes to the crock pot version without altering cooking time or method.
• Use a 12-inch cast iron skillet for best results.

Keywords: queso dip, spinach dip, cheesy dip, Velveeta queso blanco, party appetizer, baked dip, spinach queso