Description
This creamy and flavorful Queso Spinach Dip combines velvety cheeses, seasoned spinach, and a hint of Cajun spice to create a delicious appetizer perfect for gatherings. Melted Velveeta and pepper jack provide a smooth base complemented by green chiles, Rotel tomatoes, and Parmesan for depth, served warm with crispy tortilla chips for dipping.
Ingredients
Scale
Cheese Base
- 10 oz Velveeta queso blanco, cubed
- 8 oz pepper jack cheese, shredded
- 1 block cream cheese, softened (approximately 8 oz)
- 1/2 cup Parmesan cheese, grated
- 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 (or all-purpose seasoning or barbecue seasoning)
- 1 (4 oz) can Rotel diced tomatoes and green chilies, drained
- 1 (10 oz) can diced green chiles, drained
Dairy & Other Ingredients
- 1 (12 oz) can evaporated milk, divided
- 1/2 cup sour cream
- Tortilla chips, for dipping
- Non-stick cooking spray
Instructions
- Prepare the spinach: Begin by thawing and thoroughly draining the frozen chopped spinach to remove excess moisture. This is crucial to prevent the dip from becoming watery.
- Mix cheeses and cream: In a large mixing bowl, combine the cubed Velveeta queso blanco, shredded pepper jack cheese, and softened cream cheese. Stir them together to start blending the creamy base.
- Add seasonings and flavorings: Mix in the minced garlic, Cajun seasoning, drained Rotel diced tomatoes and green chiles, and the drained diced green chiles. These ingredients add spice and texture to the dip.
- Incorporate spinach and dairy: Add the well-drained spinach to the cheese mixture. Then, pour in about half of the evaporated milk and the sour cream. Stir well to create a smooth and creamy consistency.
- Cook the dip: Spray a medium saucepan or skillet with non-stick cooking spray and heat it over medium heat. Pour the mixture into the pan and gently warm, stirring frequently to melt all the cheeses and incorporate the ingredients evenly. If the dip is too thick, add the remaining evaporated milk gradually until the desired creaminess is reached.
- Add finishing cheeses: Once melted and heated through, stir in the Parmesan and shredded Monterey jack or mozzarella cheese until melted and fully combined.
- Serve warm: Transfer the dip to a serving bowl and serve immediately alongside tortilla chips for dipping.
Notes
- Ensure the spinach is very well drained to keep the dip from being watery.
- You can substitute the Cajun seasoning with all-purpose or barbecue seasoning for a different flavor profile.
- Use non-stick spray to prevent the dip from sticking and burning during cooking.
- If desired, garnish with chopped green onions or extra shredded cheese before serving.
- For a spicier dip, include the juice from the Rotel or add extra cayenne pepper.
Keywords: spinach dip, queso dip, creamy spinach appetizer, Velveeta dip, cheesy dip, party appetizer, Tex-Mex dip