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
