🥣 Homemade Espinaca Dip (Spinach Queso)

A creamy, cheesy, lightly spicy dip similar to what you find at Mexican restaurants like Cheddar’s or Carlos O’ Kelly’s.

⭐ Ingredients

Base

• 1 tbsp butter

• 1 small onion, finely diced

• 2–3 garlic cloves, minced

• 1–2 jalapeños, seeded & diced (or use canned diced jalapeños)

Cheese mixture

• 8 oz cream cheese, softened

• 8 oz white American cheese, chopped (or slices)

• 1 cup Pepper Jack cheese, shredded

• ½ cup half-and-half (or whole milk)

Vegetables

• 1 cup frozen chopped spinach, thawed and squeezed dry

• 1 small Roma tomato, diced (or ½ cup Rotel, drained)

Seasoning

• ½ tsp cumin

• ½ tsp chili powder

• Salt & pepper to taste

Optional extras

• ¼ cup diced red bell pepper

• ¼ cup corn

• A squeeze of lime

• Fresh cilantro, chopped

🍳 Instructions

1. Sauté the aromatics

1. Melt butter in a skillet over medium heat.

2. Add onion and jalapeño; sauté 3–4 minutes until soft.

3. Stir in garlic and cook 30 seconds.

2. Melt the cheese

4. Lower heat to medium-low.

5. Add cream cheese, American cheese, and Pepper Jack.

6. Pour in half-and-half.

7. Stir continuously until melted and smooth.

3. Add vegetables & seasoning

8. Add spinach, tomato (or Rotel), cumin, chili powder, salt & pepper.

9. Stir until everything is fully combined and heated through.

4. Adjust consistency

• If too thick → add a splash of milk.

• If too thin → add a bit more shredded cheese.

5. Serve

Serve warm with tortilla chips, soft pretzels, veggies, or pour over burritos.

🌟 Tips for Perfect Espinaca

• White American cheese is the secret to the smooth, restaurant-style texture.

• Don’t boil the cheese mixture — overheated cheese becomes grainy.

• For mild heat: use canned green chiles.

• For extra spice: add chipotle or cayenne.

❄️ Storage

• Refrigerate 3–4 days in an airtight container.

• Reheat low and slow over the stove or in the microwave with a splash of milk.

❓ Q&A Section

Q: Can I make this dip in a slow cooker?

A: Yes! Add all ingredients to a small slow cooker, cook on LOW for 1.5–2 hours, stirring occasionally.

Q: What can I substitute for white American cheese?

A: The best substitutes (in order):

1. White Velveeta

2. Monterey Jack + a splash of cream

3. Queso quesadilla cheese
   But American cheese melts the smoothest.

Q: Can I make it spicier?

A: Add diced serrano peppers, cayenne, chipotle in adobo, or use Pepper Jack instead of Monterey Jack.

Q: Can I make this gluten-free?

A: Yes — the recipe contains no flour. Just ensure your cheeses and canned peppers are gluten-free.

Q: How do I keep it warm for a party?

A: Keep it in a mini slow cooker on warm and stir occasionally so it stays creamy.

Q: Can I freeze Espinaca dip?

A: It technically can be frozen, but texture may separate. Reheat with extra milk or cream to fix it.