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Melty white cheese, spinach, jalapeños, and diced tomatoes come together in this incredible dip! This is a must make dip that you won’t be able to get enough of!
One of my favorite dips on the blog is this Chili’s Queso Dip. We recently visited Chili’s and they had a new dip on the menu. White Spinach Queso. Oh my heavens. It instantly became a new favorite with the first bite. I had to make it at home for our family.
We had a little get together this past weekend and I knew that it had to be made. This dip comes together easily. White cheddar and pepper jack cheese, jalapeños, diced tomatoes, and spinach all come together in this flavorful and cheesy dip. Before you know it, it is melted and ready for you to dip your chip into.
This is the best dip that you will make. I just couldn’t get enough of it. One chip turned into two and two turned into a million. I seriously could have eaten this entire dip myself! This is a must make dip and perfect for the upcoming football season. You are going to love it!
Recipe adapted from Bake your Day
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White Spinach Queso
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup white onion diced
- 1 jalapeno seeded and diced
- 12 ounces white american cheese cubed or shredded
- 4 ounces pepper jack cheese shredded
- 2/3 cup half and half milk will also work
- 1 can diced tomatoes with green chiles, drained (also known as ROTEL) 15 ounce
- 2 cups fresh spinach chopped
- 1/2 cup fresh cilantro chopped
Instructions
- In a large skillet, heat the oil over medium heat. Add the onion and jalapeño and salute until tender. Add the cheese and half and half and continue stirring until melted.
- Add the canned tomatoes, spinach and cilantro and stir well. Transfer to a serving dish and serve with tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this dip twice and both times it was delicious. I used white American cheese. It was so creamy. My sister in law said she enjoyed it so much she wanted to put it on a baked potato. I want to take this to a chip and dip party at work. Can I put it in a crockpot to keep it warm?
Yes, it is best to keep warm. The slow cooker will be perfect for that.
I just made this for the first time and my husband and I think it’s delicious. Great recipe, Alyssa. I came back to forward the recipe to my Sister. I am also shocked at the negative reviews. First, it’s a recipe. A guideline. If it’s too thick, reduce the amount of spinach a bit or add a bit more cream, or cheese or use a bit of the juice from the Rotel tomatoes. For those that said it was grainy or curdled, her directions say to saute at medium heat, ,and then add the cheese and stir till melted. She doesn’t say to boil it. Cheese will separate and curdle if you apply too much heat. Once I had everything melted I transferred it to a small crock-pot to keep warm and it’s perfect. Love a dip that uses REAL cheese, not processed cheese food product.
I have made this two times already and each time it turned out perfect. This is absolutely my new favorite dip and it’s so easy to make. I used the white American cheese instead of the cheddar.
I’m shocked by the negative reviews. I’ve made this recipe 20 times easily and it comes out perfect and is always a hit! I use American cheese and drain the Rotel.
I made this. I used white American because I didn’t catch the white cheddar part. It turned out well. It was a little thick, but my boyfriend’s whole family loved it. It was gone in no time.
I am not a fan of American Cheese. What would you recommend using in place of the White American Cheese in this recipe?
Wow, this dip is amazing! I am so surprised by how many people mess up something this simple. You just combine the ingredients, how do you end up with anything curdled or watery. Mine looked exactly like the picture and tasted so good! Will definitely make this again!
My thought exactly. Mine turned out so good. Not cuddled at all. I did drain my to tel as I always do unless I use in a roast or chicken recipe. But for a dip I drain. I used the half and half. But after I saute the first ingredients I cool a bit. Put all in crock pot. I also cut the spinach in half. I always double all my ingredients as we feed many people. 30+
Hi, this looks great! I want to make it for a party and am wondering what if anything I should do differently if I want to bake it, instead of on a skillet, so it can stay warm in the oven until party time. What do you think? Thanks!
Just made this for our Thanksgiving lunch and it turned out great. I will say that I only had 6 oz of the white cheddar and I used much less spinach, but it was terrific. It’s a bit runny at first, but begins to solidify more as it cools. The family enjoyed it and it was a tasty alternative to our usual salsa and chips.