Queso Spinach Dip Recipe
Introduction
This queso spinach dip is a creamy, cheesy delight perfect for parties or cozy nights in. Loaded with a blend of cheeses, spinach, and a touch of spice, it’s sure to be a crowd-pleaser served warm with 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 drained well
- 4 cloves garlic, minced
- 1.5 teaspoons Cajun seasoning (all-purpose or barbecue seasoning can be used)
- 1 can (4 oz) Rotel, drained
- 1 can (10 oz) diced green chiles, drained
- 1 can (12 oz) 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
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit. Spray a 12-inch oven-safe skillet or cast iron pan with non-stick spray.
- Step 2: Cut the Velveeta queso blanco, pepper jack, and softened cream cheese into chunks. Place them all into the prepared skillet.
- Step 3: Add the minced garlic, drained spinach, drained Rotel, and diced green chiles to the skillet. Sprinkle the Cajun seasoning evenly over the top. Pour in 1 cup of evaporated milk.
- Step 4: Bake in the oven for about 20 minutes, until the cheeses melt and the mixture is easy to stir. Stir well to combine everything into a creamy dip.
- Step 5: Stir in the sour cream and Parmesan cheese. Add more evaporated milk as needed to reach your desired consistency.
- Step 6: Spread the dip evenly in the skillet. Sprinkle the shredded Monterey Jack or mozzarella cheese across the top. Return to the oven and bake for another 15 minutes, until the dip is gooey and bubbly.
- Step 7: For a golden, toasted cheese topping, switch your oven to broil and broil the dip for 1–2 minutes, watching closely to avoid burning.
- Step 8: If the dip thickens upon standing or reheating, stir in a little more evaporated milk or regular milk to loosen it. Serve warm with tortilla chips for dipping.
Tips & Variations
- To reduce spice, use mild diced green chiles and omit the Cajun seasoning or substitute with a milder all-purpose seasoning.
- Fresh spinach can be used instead of frozen; cook and drain it well before adding.
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce.
- To make it vegetarian, ensure the seasoning and cheeses are free from animal rennet.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk to loosen the texture if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dip ahead of time?
Yes, you can assemble the dip in the skillet, cover it, and refrigerate it for up to 24 hours before baking. Just add extra baking time if baking straight from the fridge.
What can I use instead of evaporated milk?
If you don’t have evaporated milk on hand, whole milk or half-and-half can be used. The dip may be slightly less creamy but will still be delicious.
Print
Queso Spinach Dip Recipe
- Total Time: 45 minutes
- Yield: About 8 servings 1x
Description
This creamy and flavorful Queso Spinach Dip combines melted cheeses, seasoned spinach, and a blend of zesty ingredients baked to perfection in an oven-safe skillet. Perfect for parties or snack time, it’s rich, gooey, and served warm with crispy tortilla chips, offering a delightful Tex-Mex twist to the classic spinach dip.
Ingredients
Scale
Cheeses
- 10 oz Velveeta queso blanco, cut into chunks
- 8 oz pepper jack cheese, cut into chunks
- 1 block cream cheese, softened and cut into chunks
- 1/2 cup parmesan cheese
- 1 cup Monterey jack or mozzarella cheese, shredded
Vegetables and Seasonings
- 10 oz box frozen chopped spinach, thawed and drained well
- 4 cloves garlic, minced
- 1.5 teaspoons Cajun seasoning (or all-purpose seasoning or barbecue seasoning)
- 1 4-oz can Rotel, drained
- 1 10-oz can diced green chiles, drained
Dairy and Liquids
- 1 12-oz can evaporated milk, divided
- 1/2 cup sour cream
Others
- Non-stick spray for skillet
- Tortilla chips for dipping
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 350 degrees Fahrenheit. Spray a 12-inch oven-safe skillet, such as a cast iron skillet, generously with non-stick spray to prevent sticking.
- Combine Cheeses: Cut the pepper jack, cream cheese, and Velveeta queso blanco into chunks and place them directly into the prepared skillet to begin melting.
- Add Vegetables and Seasonings: Incorporate the minced garlic, thawed and drained chopped spinach, drained Rotel, and diced green chiles into the skillet. Sprinkle the Cajun seasoning evenly over all the ingredients, then pour in 1 cup of evaporated milk to moisten the mixture.
- Bake to Melt Cheeses: Place the skillet in the preheated oven and bake for about 20 minutes or until the cheeses have melted enough to stir easily. Remove from the oven and stir the mixture well into a uniform creamy dip.
- Add Creaminess and Cheese: Stir in the sour cream, parmesan cheese, and additional evaporated milk until your desired consistency is achieved. Spread the dip out evenly in the skillet and top with the shredded Monterey jack or mozzarella cheese.
- Final Bake: Return the skillet to the oven and bake for another 15 minutes or until the dip is bubbly and the cheese topping is melted and gooey.
- Optional Broiling for Golden Top: For a golden, toasted cheese crust, switch the oven to broil and broil the dip for 1 to 2 minutes until the cheese on top is lightly browned and crisp, watching carefully to avoid burning.
- Serve and Adjust Consistency: If needed, thin the dip with a little more evaporated milk or regular milk either as it sets or when reheating. Serve warm with tortilla chips for dipping.
Notes
- Ensure the spinach is well-drained to prevent the dip from becoming watery.
- Adjust the Cajun seasoning to suit your heat preference or substitute with all-purpose or barbecue seasoning.
- Use an oven-safe skillet, preferably cast iron, for best heat distribution and presentation.
- This dip can be reheated gently in the microwave or oven; stir in milk to loosen if it thickens too much.
- For a vegetarian version, ensure the cheeses and seasoning are free from animal rennet and other animal-derived ingredients.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Keywords: queso dip, spinach dip, baked dip, Tex-Mex appetizer, party dip, cheesy dip
