Queso-spinach Dip Recipe

Prepare spinach

Thaw the frozen chopped spinach completely. Place it in a clean kitchen towel or between paper towels and squeeze firmly to remove as much liquid as possible. You want about 3/4 to 1 cup of drained spinach.

Sweat aromatics

In a medium saucepan or medium skillet over medium heat, melt the unsalted butter. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Make roux

Sprinkle the all-purpose flour over the softened onions and garlic and cook, stirring, for 1–2 minutes to eliminate the raw flour flavor and create a light roux.

Add dairy

Slowly whisk in the whole milk and half-and-half, starting with a few tablespoons to loosen the roux and then adding the rest. Continue to cook, whisking frequently, until the mixture thickens slightly and begins to bubble gently, about 3–4 minutes.

Incorporate cheeses

Reduce heat to low. Cut the softened cream cheese into pieces and add to the warm milk mixture, stirring until melted and smooth. Gradually add the shredded white American (or Oaxaca/Monterey Jack) and sharp cheddar, stirring after each addition until fully melted and a smooth sauce forms. Keep heat low to prevent the cheese from separating.

Season and combine

Stir in the drained spinach, diced green chiles, ground cumin, smoked paprika, salt, and black pepper until evenly distributed. Taste and adjust seasoning if needed. If the dip is too thick, add 1–2 tablespoons additional milk or half-and-half and stir until you reach desired consistency.

Finish

Remove the saucepan from heat. Stir in the chopped cilantro (if using) and the lime juice to brighten the flavors. Transfer the dip to a serving bowl or an oven-safe dish if you want to keep it warm in the oven.

Keep warm (optional)

To keep warm for serving, place the dip in an oven set to 200°F (95°C) for up to 45 minutes, stirring once or twice. Alternatively, keep it warm in a small slow cooker on the low setting.

Spoon the warm queso-spinach dip into a serving bowl. Garnish with extra chopped cilantro or diced tomatoes if desired. Serve immediately with tortilla chips for dipping.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring and adding a splash of milk if needed to restore creaminess.