Chips & Loaded Queso Recipe
A sampler plate of our loaded queso, homemade salsa, and spinach & artichoke dip, served with tri-colored chips.
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Ingredients
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For Loaded Queso
For Homemade Salsa
For Spinach & Artichoke Dip
For Tri-Colored Chips
Method
For Loaded Queso
Prepare the Base
In a medium saucepan over low heat, combine the sharp cheddar cheese, Monterey Jack cheese, cream cheese, and milk. Stir continuously until melted and smooth.
Add Flavorings
Stir in the diced tomatoes with green chilies, jalapeños, onion powder, garlic powder, salt, and pepper. Mix well and let simmer for about 10 minutes, stirring occasionally.
For Homemade Salsa
For Spinach & Artichoke Dip
Prepare Spinach
In a skillet, sauté the fresh spinach over medium heat until wilted. Drain excess liquid and set aside.
Combine Ingredients
In a mixing bowl, combine the sautéed spinach, artichoke hearts (drained and chopped), cream cheese, sour cream, Parmesan cheese, garlic powder, salt, and pepper. Mix until well blended.
Bake Dip
Transfer the mixture to a baking dish and bake in a preheated oven at 350°F (175°C) for about 25 minutes until bubbly and slightly golden on top.
For Serving
Prepare Chips
Open the bag of tri-colored tortilla chips and place them in a serving bowl.