Espinaca Con Queso (Spinach Cheese Dip)

As much as I a-d-o-r-e going out for Mexican food, my friends would be the first to tell you that 90% of my meal usually ends up being three things: chips, salsa, y queso.  I’m a total lost cause, though, when the queso is “espinaca” — white cheese dip with spinach.

Oh my heavens.  This stuff is completely irresistible.

And it’s even better homemade, because then you can play around with ingredients!  I love mine (as mentioned in the tip below) with some extra peppers thrown in for spice and flavor.  But if you’re more on the “mild” side, you can also make it with just the basics.  Just be sure to throw in lots of spinach, and then you’ll feel a little better about going back for seconds…and thirds…  :)

I made this for our RO*TEL party this month, and all of my friends gave it a big thumbs up.  So give it a try at home soon for a fun appetizer or (ahem) dinner!

Espinaca (Queso Blanco with Spinach)

Learn how to make the irresistible white cheese and spinach dip that you LOVE at Mexican restaurants...at home! You'll love this espinaca con queso recipe!

Ingredients:

1 Tbsp. canola oil
1/2 cup diced white onion (about half a small onion)
1 jalapeno pepper, diced (and seeded if desired)
3/4 cup milk or half and half
1 pound (16 oz.) white melting cheese, shredded (I prefer asadero cheese, although you can use white American cheese if you can't find asadero)
4 oz. Pepper Jack or Monterrey Jack cheese, thinly sliced or shredded
1 (15 oz.) can RO*TEL diced tomatoes and chiles
2 cups fresh baby spinach, roughly chopped
1/2 cup fresh cilantro, chopped

Directions:

Heat oil in a saucepan over medium-high heat. Add onion and jalapeno, and saute for 4-5 minutes until the onion is translucent. Lower heat to medium-low, then gradually add milk and cheeses. Stir together slowly for a few minutes until melted. Add the RO*TEL, spinach and cilantro, and stir until combined. Remove from stove.

Pour into a bowl and serve immediately with chips. Or transfer dip to a crock-pot to keep warm.

Ali’s Tip:

I like adding an extra chipotle or poblano pepper to this dip for extra flavor and spice.  You would just pop this in at the same time as the jalapeno.  But I recommend trying the dip as is first to see if you would like the extra kick!  :)

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Comments

  1. Annie @ Annie's Cooking Lab — May 28, 2012 @ 8:35 pm (#)

    That sounds SO good!

  2. Chung-Ah | Damn Delicious — May 28, 2012 @ 9:16 pm (#)

    Wow! I could seriously just stay home all day and eat a whole bag of chips with this dip!

  3. Ali B — May 29, 2012 @ 6:42 am (#)

    This must be the classy version of the Velveeta and RoTel dip!

  4. The Purple Carrot — May 29, 2012 @ 8:04 am (#)

    Looks fabulous, Ali!

  5. Bev @ Bev Cooks — May 29, 2012 @ 8:37 am (#)

    Um, YES. I’m taking this to the deserted island that I’m sure to end up on one day.

  6. Cassie — May 29, 2012 @ 8:49 am (#)

    Love, love, love this. I rarely even need to order a meal at Mexican restaurants because I eat too many chips! Love it!

  7. Amy | Amy's Cooking Adventures — May 29, 2012 @ 8:57 am (#)

    Oh, I do love queso! And this one looks simply delicious!

  8. Kristen — May 29, 2012 @ 2:02 pm (#)

    I am beyond excited to have a recipe for this! You rock :)

  9. Miss @ Miss in the Kitchen — May 29, 2012 @ 7:57 pm (#)

    A bowl of heaven for sure!

  10. Debs @ The Spanish Wok — May 30, 2012 @ 5:33 am (#)

    Sounds delicious, I love dips. Have pinned for another day, thanks.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  11. Lauren — May 30, 2012 @ 7:32 am (#)

    That looks amazing and a Rotel party sounds like so much fun!

  12. Ali's Mom — May 30, 2012 @ 9:03 am (#)

    !Que rico!

  13. Jen @ Savory Simple — May 31, 2012 @ 11:15 am (#)

    I love queso dips and this sounds fantastic!

  14. Juliana Pernik — June 1, 2012 @ 6:43 am (#)

    I just made this last night! So good and super super easy. I couldn’t find white American cheese, though, so I just used a bunch of american singles. Worked great!

  15. Trixie F — December 7, 2012 @ 11:12 pm (#)

    I think I would love this but I HATE HATE the grocery store. I think I’m going to try it with frozen chopped spinach that has been wrung out.

  16. Brooke R — December 31, 2012 @ 6:23 pm (#)

    Ali…this dip is awesome. I hope there is enough left to take to the party! I’m never making velveeta and rotel again! Great work.

  17. Vanessa Rivera — May 6, 2013 @ 10:47 am (#)

    I made this Saturday for our Cinco De Mayo get together and it was so good!! I doubled the recipe and used 3/4 cup heavy cream and 3/4 cup whole milk and I did not seed my jalapenos so it was spicy. I do not think I will ever make velveeta with rotel again! I ate the left overs 3 times yesterday..LOL! My husband wants me to add sausage to it next time. This was great!! Thanks for the awesome recipe! :)

  18. Allison Friedrich — September 24, 2013 @ 11:28 am (#)

    Is this like the Espinaca at Jose Peppers? That would be seriously amazing. :0) I have been trying to duplicate their recipe for years!

  19. Shannon — September 24, 2013 @ 1:38 pm (#)

    I’ve never been able to find white American cheese. Does anyone in the KC area know where to find it?

    • Carmen — March 29, 2014 @ 6:37 pm (#)

      I buy white american cheese at Price Chopper

  20. judy — April 17, 2014 @ 9:34 pm (#)

    deli at Price Chopper or HyVee

  21. Rose Heckathorn — July 6, 2014 @ 12:55 pm (#)

    I can hardly wait to try your recipe. I am visiting my son in Oklahoma and tried some of this dip at Inter Urban Restaurant last night and I am hooked on it!

  22. ECK215 — October 11, 2014 @ 10:39 pm (#)

    Blech!!!   This is one of the worst recipes I’ve ever tried!  Asadero cheese doesn’t melt – it just becomes a congealed, gloppy mess.  You must not have much experience with queso ( do you live in New England??). This is not queso.

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