Spinach Con Queso

Why You’ll Love This Recipe

Spinach Con Queso strikes the perfect balance between cheesy indulgence and flavorful depth. The blend of melty cheeses with the earthy spinach and zesty chilies creates a velvety dip that’s both satisfying and addictive. It’s quick to prepare, can be made ahead of time, and is easily customizable to suit your spice level. Whether you’re entertaining or just craving a cozy snack, this dip delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh spinach (or frozen, thawed and drained)
• Cream cheese
• Monterey Jack cheese, shredded
• White American cheese or Velveeta, cubed
• Diced green chilies (canned)
• Jalapeños, minced (optional for heat)
• Garlic, minced
• Onion, finely chopped
• Milk or half-and-half
• Butter or oil
• Salt and pepper to taste
• Optional toppings: diced tomatoes, cilantro, or more jalapeños

Directions

1. In a large skillet, heat butter or oil over medium heat. Add onion and garlic and sauté until soft and fragrant.
2. Stir in the spinach and cook until wilted (or warmed through if using frozen).
3. Lower the heat and add the cream cheese, stirring until it begins to melt.
4. Gradually add the milk, then stir in the Monterey Jack and American cheese.
5. Continue stirring until the cheese is fully melted and smooth.
6. Mix in the green chilies and jalapeños (if using).
7. Season with salt and pepper to taste.
8. Serve warm with tortilla chips or your favorite dippers.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Extra spicy: Add more jalapeños, hot sauce, or a dash of cayenne.
• Meaty: Stir in cooked chorizo or seasoned ground beef.
• Smoky flavor: Use fire-roasted green chilies or add smoked paprika.
• Low-carb: Serve with veggie sticks or pork rinds instead of chips.
• Lighter version: Use low-fat cream cheese and milk.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat:

• Stovetop: Warm over low heat, stirring often.
• Microwave: Heat in 30-second intervals, stirring between each, until smooth.
  Add a splash of milk if the dip thickens too much during storage.

FAQs

Can I use frozen spinach?

Yes, just thaw it completely and squeeze out any excess water before using.

What cheese works best for this dip?

A blend of white American cheese and Monterey Jack gives the creamiest texture and best flavor.

Can I make this ahead of time?

Absolutely. Reheat gently on the stove or in the microwave before serving.

Is this dip gluten-free?

Yes, as long as all your cheese and other ingredients are gluten-free.

Can I use a slow cooker?

Yes, prepare everything on the stove first, then transfer to a slow cooker on warm to keep it melty.

Can I freeze spinach con queso?

It’s not recommended, as the texture of the cheese may change after freezing and thawing.

How do I prevent the cheese from clumping?

Grate your cheese freshly and add milk gradually while stirring constantly over low heat.

Can I use other greens instead of spinach?

Yes, try kale or Swiss chard for a different flavor profile.

What can I serve this with?

Tortilla chips, breadsticks, soft pretzels, veggies, or as a topping for baked potatoes or nachos.

How long will it stay melty?

It stays melty for about 20–30 minutes after cooking. Use a warming tray or slow cooker to extend that time.

Conclusion

Spinach Con Queso is a rich, savory dip that brings bold flavor and cheesy comfort to your table. Perfect for game day, parties, or just a satisfying snack, it’s easy to prepare and even easier to devour. Whether you keep it classic or jazz it up with spicy add-ins, this dip is sure to become a favorite at any gathering.

Spinach Con Queso

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Spinach Con Queso is a creamy, cheesy Tex-Mex dip made with melted cheeses, spinach, green chilies, and optional jalapeños for heat. Perfect for dipping, drizzling, or serving with chips at your next party or cozy night in.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4–6 servings
• Category: Appetizer
• Method: Stovetop
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

• 1 tbsp butter or oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 4 oz cream cheese
• 1/2 cup milk or half-and-half
• 1 cup Monterey Jack cheese, shredded
• 1 cup white American cheese or Velveeta, cubed
• 1 (4 oz) can diced green chilies
• 1 jalapeño, minced (optional)
• Salt and pepper to taste
• Optional toppings: diced tomatoes, cilantro, extra jalapeños

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Instructions

1. In a large skillet, heat butter or oil over medium heat. Add onion and garlic, sauté until softened and fragrant.
2. Stir in spinach and cook until wilted (or heated through if using frozen spinach).
3. Lower heat and add cream cheese. Stir until starting to melt.
4. Gradually pour in milk and stir in Monterey Jack and American cheese.
5. Continue stirring over low heat until cheeses are melted and dip is smooth.
6. Mix in diced green chilies and jalapeños, if using.
7. Season with salt and pepper to taste.
8. Serve warm with chips, veggies, or your favorite dippers. Garnish as desired.

Notes

• Use freshly grated cheese for better melting and texture.
• For a spicier dip, add cayenne, hot sauce, or more jalapeños.
• Do not freeze; the texture may become grainy.
• Reheat gently with a splash of milk to maintain creaminess.
• Serve in a slow cooker on warm to keep melty longer.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 220
• Sugar: 2g
• Sodium: 430mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 45mg