Choice Of: Spinach Artichoke Dip Or Queso Blanco Recipe

Prep

Preheat oven to 375°F (190°C). If using fresh spinach, wash thoroughly, remove stems and roughly chop. If using frozen spinach, thaw completely and squeeze out excess moisture until mostly dry.

Sauté aromatics & spinach

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add the spinach and sauté 2–3 minutes until wilted (if fresh) or heated through (if previously frozen). Stir in lemon juice and remove from heat. Let cool slightly.

Combine base

In a large bowl, beat the softened 8 oz cream cheese until smooth. Add sour cream and mayonnaise and mix until well combined and creamy. Stir in grated Parmesan, 3/4 cup shredded mozzarella, salt, black pepper, and red pepper flakes (if using).

Incorporate artichokes & spinach

Fold the chopped, drained artichoke hearts and the cooled spinach into the creamy mixture, ensuring even distribution. Taste and adjust seasoning, adding up to another 1/4 tsp salt or pepper if desired.

Bake

Transfer mixture to a shallow 9-inch ovenproof dish (or two smaller ramekins). Sprinkle remaining 1/4 cup shredded mozzarella over the top. Bake in preheated oven for 20–25 minutes until bubbly and lightly golden on top.

Finish & serve

Remove from oven and let rest 5 minutes. Garnish with an extra pinch of grated Parmesan or a few red pepper flakes. Serve warm with tortilla chips, sliced baguette, or vegetable crudités.

Prep

Shred the white American or Monterey Jack cheese if not pre-shredded. Finely dice the onion and jalapeño (if using). In a small bowl, make a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water until smooth.

Sweat onion & jalapeño

Place a medium saucepan over medium-low heat and add a tablespoon of the milk to prevent sticking. Add the diced onion and cook, stirring, until translucent, about 4–5 minutes. Add minced garlic and diced jalapeño and cook another 1 minute until fragrant.

Warm liquids

Add the remaining milk and half-and-half to the saucepan and warm gently until steaming but not boiling (small bubbles around the edge), stirring occasionally, about 2–3 minutes.

Melt cheeses

Reduce heat to low. Add the shredded cheese a handful at a time, stirring continuously to melt evenly and prevent clumping. Once most of the cheese is melted, add the 2 oz softened cream cheese and stir until fully incorporated and smooth.

Stabilize & season

Whisk the cornstarch slurry quickly into the warm cheese mixture and continue cooking on low for 1–2 minutes until the queso thickens slightly. Stir in ground cumin, salt, and lime juice (if using). Taste and adjust seasoning.

Finish & serve

Remove from heat and transfer to a warmed serving bowl. Garnish with chopped cilantro. Keep warm over a very low flame or in a small slow cooker set to low to maintain a smooth dip consistency. Serve with tortilla chips, warm flour tortillas, or vegetable sticks.