Spinach Con Queso Recipe

Prep spinach

Rinse spinach thoroughly, drain in a colander, then roughly chop. If spinach is very wet, pat dry with paper towels to remove excess moisture.

Sweat aromatics

Heat a medium saucepan or wide skillet over medium heat. Add butter and let melt. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the flour over the softened onion and garlic and cook, stirring constantly, for 1–1.5 minutes to remove the raw flour taste. Do not let it brown significantly.

Add dairy

Slowly whisk in the whole milk and half-and-half, starting with a small splash to form a smooth paste, then the rest. Continue to cook over medium heat, whisking frequently, until the mixture thickens and just begins to simmer, about 3–5 minutes.

Incorporate cheeses

Reduce heat to low. Add the cream cheese cubes and whisk until melted and smooth. Gradually stir in the shredded cheddar and Monterey Jack a handful at a time, stirring until fully melted and smooth before adding more. Keep the heat low to prevent the cheese from separating.

Add spinach and chiles

Fold the chopped spinach and diced roasted green chiles into the cheese sauce. The residual heat will wilt the spinach; if it needs more cooking to fully wilt, increase heat to low-medium and stir until spinach is soft and evenly distributed, about 2–3 minutes. If excess water is released from spinach, simmer another 1–2 minutes to thicken.

Season and finish

Stir in ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning. Add fresh lime juice and chopped cilantro, stirring to combine. Keep the queso warm over the lowest heat or transfer to a warmed serving bowl. If the queso thickens too much while waiting, stir in 1–2 tablespoons of milk to loosen.

Warm the tortilla chips briefly if desired: preheat oven to 300°F (150°C). Spread chips in a single layer on a baking sheet and warm for 5–6 minutes until heated through but not browned. Alternatively, microwave in a single layer on a large plate for 20–30 seconds.

Transfer warmed chips to a serving bowl or platter and place the warmed Spinach Con Queso in a bowl in the center. Serve with salsa on the side for spooning or dipping.

To store leftovers, cool queso to room temperature, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan over low heat, stirring and adding a splash of milk as needed to restore creaminess.