Spinach Queso Dip
Equipment
- 1 Medium saucepan
- 1 wooden spoon or silicone spatula
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 Measuring spoons set
- 1 Whisk
- 1 serving bowl
Ingredients
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 clove garlic minced
- 1 jalapeño pepper seeded and finely chopped
- 2 cup fresh spinach chopped and packed
- 2 tablespoon all-purpose flour
- 1.5 cup whole milk warmed
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper ground
- 0.5 teaspoon ground cumin
- 0.25 teaspoon smoked paprika
- 8 ounce white American cheese shredded or chopped
- 4 ounce Monterey Jack cheese shredded
- 2 tablespoon canned diced green chiles drained
- 2 tablespoon fresh cilantro optional; chopped
- 1 tablespoon lime juice freshly squeezed optional
Instructions
- Heat the butter and olive oil in the medium saucepan over medium heat until the butter is melted and foamy.
- Add the diced onion, jalapeño, and a pinch of salt, then sauté, stirring often, until softened and translucent, about 3–4 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the chopped spinach and cook, stirring, until wilted and most of the moisture has evaporated, about 2–3 minutes.
- Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
- Slowly whisk in the warmed milk, stirring constantly to avoid lumps, and bring the mixture to a gentle simmer.
- Season with kosher salt, black pepper, cumin, and smoked paprika, stirring to combine.
- Reduce the heat to low, then add the American cheese a handful at a time, stirring until fully melted before adding more.
- Stir in the Monterey Jack cheese gradually until the sauce is smooth and creamy.
- Fold in the diced green chiles and adjust seasoning with more salt or spices if needed.
- Remove from the heat and stir in the cilantro and lime juice, if using.
- Let the dip rest for 5 minutes to thicken slightly, then transfer to a serving bowl and serve warm.
Notes
For best results, shred your own cheese to ensure a smoother melt, and keep the heat low once cheese is added to prevent it from breaking or becoming grainy. If the dip becomes too thick, whisk in a tablespoon of warm milk at a time until it reaches your desired consistency, and keep it warm over the lowest heat or in a small slow cooker during serving. Taste and adjust spice levels with extra jalapeño, green chiles, or a pinch of cayenne if you like more heat, and serve with sturdy tortilla chips, toasted baguette slices, or fresh veggies so they don’t break in the dip.
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