Hot Mexican Spinach Queso Dip
Indulge in the irresistible flavors of this Hot Mexican Spinach Queso Dip, a crowd-pleasing appetizer that’s perfect for game days, parties, or cozy nights in. This rich and creamy dip combines melted cheddar and Monterey Jack cheeses with hearty spinach, zesty diced tomatoes with green chilies, and a kick of jalapeño and aromatic spices like cumin and smoked paprika. Sautéed onions and garlic add depth, while a touch of fresh cilantro brightens every bite. Served warm alongside crunchy tortilla chips, this queso dip is a bold and satisfying blend of Tex-Mex flavors that will have everyone coming back for more. With just 25 minutes from start to finish, this easy recipe is a guaranteed hit for any occasion.
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Recipe Information
Ingredients
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 oz frozen chopped spinach, thawed and drained
- 10 oz diced tomatoes with green chilies (e.g., Rotel), drained
- 1 piece jalapeño pepper, finely chopped
- 1 small yellow onion, finely diced
- 2 cloves minced garlic
- 2 tbsp unsalted butter
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 cup whole milk
- 2 tbsp fresh cilantro, chopped
- 1 bag tortilla chips (for serving)
Instructions
In a medium sauté pan, melt the butter over medium heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes.
Add the minced garlic and chopped jalapeño pepper to the pan. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Reduce the heat to medium-low and add the cream cheese to the pan. Stir frequently until the cream cheese is fully melted and smooth.
Gradually stir in the milk to thin out the mixture, ensuring it remains creamy.
Add the shredded cheddar cheese and Monterey Jack cheese a handful at a time, stirring constantly until melted and combined.
Stir in the thawed and drained spinach, drained diced tomatoes with green chilies, ground cumin, smoked paprika, and chili powder. Mix well to fully incorporate the ingredients and distribute the spices evenly.
Let the mixture simmer gently for 3-4 minutes, stirring occasionally, until heated through and slightly thickened.
Remove the pan from heat and stir in the fresh chopped cilantro. Adjust seasoning with salt and pepper to taste, if needed.
Transfer the queso dip to a serving bowl and serve immediately, alongside tortilla chips for dipping.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 327 mg | 25% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
