Spinach & Herb Smoked Queso Dip Recipe

Wilt and chop spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Once shimmering, add the packed baby spinach in batches, stirring until wilted, about 2–3 minutes total. Transfer wilted spinach to a cutting board, let cool slightly, then chop roughly and squeeze out excess moisture using a clean towel or paper towels.

Sauté aromatics

Wipe the skillet clean, melt 1 tablespoon unsalted butter over medium heat, add the minced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and chopped chipotle in adobo and cook for 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Combine wilted spinach with chopped cilantro and parsley in a bowl and set aside until ready to mix into the cheese base.

Soften and blend cream cheese

In a medium saucepan over low heat or in a double boiler, add the softened cream cheese and half-and-half. Stir constantly until the cream cheese loosens and mixture is smooth, about 4–6 minutes. Keep the heat low to prevent scorching.

Melt in shredded cheeses

Gradually add the grated sharp cheddar and monterey jack, a handful at a time, stirring after each addition until fully melted and smooth. Maintain gentle heat; the mixture should be glossy and pourable but not bubbling vigorously.

Season the base

Stir in smoked paprika, ground cumin, freshly ground black pepper and 3/4 teaspoon of the salt. Taste and adjust salt as needed later; the cheeses are already salty.

Fold greens into cheese

Fold the chopped, squeezed spinach and the sautéed shallot/garlic/chipotle mixture into the warm cheese base. Add the chopped cilantro and parsley (reserve 1 tablespoon for garnish). Stir until evenly distributed.

Adjust texture & flavor

If the dip is too thick, add up to 2 tablespoons more half-and-half to reach desired consistency. Stir in fresh lime juice, lime zest (if using), and the remaining 1/4 teaspoon salt if needed. Re-taste and adjust chipotle or salt to preference.

Optional cold smoke for extra flavor

For a pronounced smoky aroma, place the warm dip in a heatproof bowl and cold-smoke with a smoking gun for 1–3 minutes over the bowl, capturing smoke with a lid or foil briefly to let it infuse. Alternatively, transfer the mixture to a cast-iron skillet or small cast-iron pan and place on a preheated grill over indirect heat with a small chunk of smoking wood to impart a light smoke for 5–10 minutes. (Skip if you prefer no extra smoke.)

Transfer and garnish

Transfer the finished queso to a serving dish or keep in the skillet. Garnish with reserved chopped herbs and an extra pinch of smoked paprika or a drizzle of olive oil. Serve immediately with tortilla chips, warm tortillas, or vegetable dippers.