Spinach and Queso Dip recipe

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Ingredients

¾ cup half-and-half
1 teaspoon cumin
1 teaspoon garlic salt
¾ pound sliced white American cheese, torn into pieces
8 ounces Monterey Jack cheese, shredded
1 (4 ounce) can chopped green chilies
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (5 ounce) package fresh spinach, or to taste, torn into small pieces

Nutrition Info

159.4 calories
carbohydrate: 2.9 g
cholesterol: 38 mg
fat: 13.3 g
fiber: 0.5 g
protein: 9.4 g
saturatedFat: 8.6 g
servingSize: -
sodium: 721.3 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a double boiler over medium heat. Once the water is boiling, add half-and-half, cumin, garlic salt, white American cheese pieces, shredded Monterey Jack cheese, chopped green chiles, and diced tomatoes with green chile peppers, respectively, to the bowl of the double boiler, cook, stirring often, until the cheeses are melted and the mixture is smooth, about 15 minutes.

  2. Stir spinach into melted cheese mixture, heat until the spinach wilts, 5 to 10 minutes.

Recipe Yield

15 servings

Recipe Note

I have been looking for a wonderful, rich queso dip. I took the best of two recipes that sounded good, plus added my own flair. I made this for my family and co-workers and had to make another batch, because there wasn't any left for me! Transfer finished dip to a small slow cooker to keep warm;serve with tortilla chips or add to your favorite Mexican dish! Enjoy!

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