Chips & Dip Recipe

If using store-bought chips, arrange in a bowl or platter and proceed to make your chosen dip. To make homemade chips: preheat oven to 400°F (205°C). Cut 8 small flour or corn tortillas into 6 wedges each and toss with 2 tbs vegetable oil and 1 tsp coarse salt. Arrange in a single layer on a baking sheet and bake 8–12 minutes, turning once, until crisp and golden. Cool slightly before serving.

Blanch and Drain Spinach

Bring a large pot of salted water to a boil. Add the fresh spinach and cook for 30–45 seconds until wilted and bright green. Immediately transfer to a bowl of ice water to stop cooking. Drain thoroughly and squeeze out as much water as possible (use a clean kitchen towel or cheesecloth); you should end up with about 1 cup tightly packed cooked spinach.

Combine Base

In a medium mixing bowl, beat the softened cream cheese until smooth. Whisk in the sour cream and mayonnaise until fully combined and creamy.

Finish Dip

Fold the drained spinach into the cream mixture along with the grated Parmesan, minced garlic, lemon juice, nutmeg (if using), salt, and black pepper. Taste and adjust seasoning. Chill for at least 30 minutes to let flavors meld. Serve chilled or at room temperature with chips and lemon wedges on the side.

Sauté Aromatics

In a medium saucepan over medium heat, warm 1 tbs of the milk (from the measured 1 cup) and add the finely diced onion and jalapeño. Sauté 2–3 minutes until softened and translucent, stirring frequently so they don't brown.

Melt Cheese

Reduce heat to low. Add the cubed American cheese and the remaining milk to the saucepan. Stir constantly with a heatproof spatula until the cheese is melted and the mixture is smooth, about 4–6 minutes. If the queso seems too thick, add additional milk 1 tablespoon at a time until desired consistency is reached.

Season and Finish

Stir in the drained diced tomatoes with green chiles, ground cumin, smoked paprika, lime juice, and salt. Heat gently for 1–2 minutes to incorporate flavors. Remove from heat and stir in chopped cilantro if desired. Transfer to a warm serving bowl; if it cools and thickens, rewarm over low heat or in a microwave in 20-second bursts, stirring between.

Place chips in a large serving bowl or on a platter. Offer the prepared spinach dip chilled or at room temperature and the queso warm. Garnish queso with extra chopped cilantro and provide lemon wedges alongside the spinach dip. Ensure small serving spoons or spreaders are available for guests.