Chip And Dip Trio Recipe

Make roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks out and the mixture is lightly golden.

Add dairy

Gradually whisk in 1 cup whole milk and 1 cup half-and-half, bringing the mixture to a gentle simmer. Whisk constantly to keep it smooth, about 3–4 minutes, until slightly thickened.

Add cheeses and seasoning

Reduce heat to low. Stir in 8 oz chopped/shredded white American cheese and 4 oz shredded Monterey Jack a handful at a time, allowing each addition to melt before adding more. Add 2 oz cream cheese and whisk until fully combined and smooth. Season with 1 tsp garlic powder, 1 tsp ground white pepper, 1/2 tsp ground cumin, and 1/2 tsp salt. If using pickled jalapeños, stir in 2 tbsp diced for heat.

Finish and hold

Taste and adjust salt/pepper. Keep the queso warm over the lowest heat or transfer to a small slow cooker or heatproof bowl set over a bain-marie to maintain a smooth, dippable consistency. Garnish with 1 tbsp chopped cilantro if desired.

Prepare tomatoes and vegetables: seed and finely dice enough tomatoes to measure 2 cups and place in a medium bowl. Add 1/2 cup finely diced red onion and 1 minced jalapeño (seeded or not depending on desired heat).

Combine and season: Add 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, 1 tsp sea salt, and 1/4 tsp ground black pepper to the bowl. If you want a silkier texture, stir in 1 tsp olive oil. Mix gently to combine.

Rest and adjust: Let the salsa rest at room temperature for 10–15 minutes for flavors to meld. Taste and adjust salt, lime, or jalapeño. Refrigerate if making ahead; bring to room temperature before serving for best flavor.

Prepare spinach and artichokes

Preheat oven to 375°F (190°C). If using frozen spinach, squeeze out as much liquid as possible using a fine mesh sieve or clean kitchen towel; measure approximately 10 oz drained. Drain and roughly chop 14 oz canned artichoke hearts.

Mix base

In a large bowl, combine 8 oz softened cream cheese, 1/2 cup sour cream, and 1/2 cup mayonnaise. Mix until smooth using a spatula or hand mixer on low.

Add flavor and cheeses

Stir in 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, 2 cloves minced garlic, 1 tsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (optional). Fold in the drained spinach and chopped artichoke hearts until evenly distributed.

Bake

Transfer mixture to a shallow 1-quart ovenproof dish, smoothing the top. Drizzle 1 tsp olive oil or melted butter over the surface if desired for browning. Bake in preheated oven for 20–25 minutes, until bubbly and lightly golden on top. If you prefer a browned top, place under broiler for 1–2 minutes while watching closely.

Finish

Let the dip rest 5 minutes before serving so it sets slightly. Serve warm.

Arrange: Transfer the warm white queso, house-made salsa, and warm spinach artichoke dip into three shallow bowls or one divided platter. Place 12 oz tortilla chips in a large basket or bowl alongside. Add lime wedges if using.

Serve: Provide small spoons or spreaders for each dip. Keep queso warm (low heat or small slow cooker) and reheat spinach dip if it cools.