Spinach + Artichoke Queso Recipe

Combine diced tomatoes, white onion, minced jalapeño, chopped cilantro, lime juice and 1/2 tsp salt in a small bowl. Stir, taste and adjust salt or lime as desired. Refrigerate while you prepare the queso; flavors meld best if made 15–30 minutes ahead.

Sauté greens and artichokes

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the finely chopped shallot and sauté 1–2 minutes until softened and translucent. Add the drained, chopped artichoke hearts and cook 2–3 minutes until lightly browned at the edges.

Add the packed spinach in batches, stirring until wilted between additions (about 2–3 minutes total). Once all spinach is wilted, stir in 1 tbsp lime juice, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cook another 30–60 seconds to let flavors combine. Remove from heat and set aside. If mixture has excess liquid, drain in a fine mesh strainer and gently squeeze out extra moisture before adding to the cheese.

Prep cheeses

If using blocks, shred or chop the American and Monterey Jack cheeses so they melt evenly. Toss the shredded or chopped American cheese with 1 tablespoon cornstarch to prevent separation during melting.

Warm dairy

In a medium saucepan over medium-low heat, combine 2 cups whole milk and 1 cup heavy cream. Warm gently until just below a simmer (bubbles forming at the edge) — about 4–6 minutes — stirring occasionally to prevent scalding.

Build the queso

Reduce heat to low. Add 1 tbsp unsalted butter and 2 tsp minced garlic; cook 30 seconds until fragrant. Gradually add the shredded cheeses in small handfuls, stirring constantly with a heatproof spatula or whisk so each addition melts before the next. Continue until all cheese is incorporated and sauce is smooth, about 4–6 minutes. If sauce seems too thin, stir in an additional 1/2 tsp cornstarch dissolved in 1 tsp cold water and cook 1–2 minutes to thicken.

Season the queso with 1 tsp salt, 1 tsp freshly ground black pepper, 1/2 tsp ground cumin and 1/4 tsp white pepper (if using). Taste and adjust seasoning. Keep the heat very low to avoid graininess; stir frequently.

Fold the prepared spinach and artichoke mixture into the warm queso base until evenly distributed. If the spinach/artichoke mixture was very wet, warm it briefly in the pan to evaporate excess moisture before folding to avoid thinning the queso.

Transfer the finished spinach + artichoke queso to a warmed serving bowl or small slow cooker set to low. Top with a spoonful (about 1/3 cup) of pico de gallo in the center, then sprinkle 1/2 cup crumbled queso fresco and 2 tbsp chopped cilantro over the top.

Serve immediately with tortilla chips and lime wedges. If holding for service, keep on the lowest warm setting and stir occasionally; add a splash (1–2 tbsp) of milk or cream and reheat gently if the queso thickens too much.