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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.