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Queso Spinach Dip combines the best of both dishes into one creamy, cheesy, decadent dip. It’s loaded with spinach, garlic, tangy sour cream and cream cheese and of course tons of cheese like queso blanco and pepper jack. You’ll love how flavorful and easy to make this cheese dip is.
If you’re looking for a warm cheesy appetizer you can serve up at your next gathering – this queso spinach dip is perfect. Make it on the smoker for backyard bbq’s, in the oven or in a slow cooker. This is a restaurant quality dip you and your guests will adore!
Why you’ll Love Queso Spinach Dip
- Spinach Dip 🤝 Queso – drippy, spicy queso is fused with garlicky tangy spinach dip for the dip duo you didn’t know you were missing.
- Variety of Cooking Methods – make this cheese dip in the oven, slow cooker or on the smoker. All methods are listed below.
- Best Game Day Food – you’ll love enjoying this for game days. Serve it up in a crock pot set to warm so it stays the perfect texture for hours.
Key Ingredients
Cheese – a combination of queso blanco, cream cheese, parmesan, mozzarella. If you’re not a fan of queso blanco, you can substitute 1:1 with American cheese. Be sure to use real blocks of cheese that you shred yourself instead of pre-shredded cheese. Those have additives and don’t melt the same.
Spinach – frozen chopped spinach is used. Be sure it’s thoroughly drained of all liquid before using.
Garlic – fresh cloves are minced up and added, just like you’d find in spinach dip.
Seasonings – I used cajun seasoning (like Slap Yo Mama). You can also use your favorite all-purpose or barbecue seasoning.
Evaporated Milk – a concentrated cow’s milk that’s had 60% of the water boiled out to create a creamy, richer milk.
Rotel – a can of your favorite Rotel, mild or spicy. Just be sure to drain the liquid from the can before adding.
Diced Green Chiles – we’ll also use green chilies for extra flavor.
Sour Cream – this adds tang and creaminess to this dip and also lends itself to the dippability.
How to Make Queso Spinach Dip
Dump and Bake
Pre-heat oven to 350 degrees. Add the first nine ingredients into a cast iron skillet or baking pan (sprayed with non-stick spray). Bake for 20 minutes or until it’s soft enough to be stirred.
Add Remaining Ingredients
Stir in the sour cream, parmesan cheese. Add additional evaporated milk until desired consistency is reached. Then top with mozzarella and continue to bake until it’s bubbly and golden brown. For extra browning, put it under the broiler for 1-2 minutes. Serve warm with tortilla chips.
Make it in a Slow Cooker
- Spray crock pot with non-stick spray first.
- Add in all ingredients except sour cream, parmesan and mozzarella. Cover with the lid and cook over low heat until smooth, about 2 hours.
- Stir in the sour cream and parmesan. Top with mozzarella. Replace the lid and continue to cook on low until cheese has melted.
- Keep crock pot on WARM while serving.
Make it on the Smoker
- Prepare smoker or grill to 250 degrees. Add ingredients to a cast iron skillet or aluminum pan as listed above.
- Place the pan over indirect heat and smoke the queso for 1.5-2 hours or until it’s soft enough to stir.
- Mix in the sour cream, parmesan cheese and a little more evaporated milk until it’s your desired consistency.
- Top with shredded cheese and cook until the cheese layer on top has fully melted and dip is soft and drippy, about 30-45 minutes.
Replacements for Velveeta Queso Blanco
Not a Velveeta fan? I get it. You can omit the Velveeta queso blanco from this queso spinach dip and replace it with the equal amount of American cheese slices. Just cut the stacked slices into chunks.
Looking for More Warm Dips and Appetizers?
Cheesy Barbecue Chicken Dip
Spicy Italian Sausage Dip
Hot Corn Dip
Meat Lover’s Pizza Dip
I hope you enjoy this cheesy Queso Spinach Dip recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Queso Spinach Dip
Ingredients
- 10 oz Velveeta queso blanco
- 8 oz pepper jack
- 1 block cream cheese, softened
- 10 oz box frozen chopped spinach thawed and drained well
- 4 cloves garlic, minced minced
- 1.5 teaspoons cajun seasoning all-purpose seasoning or barbecue seasoning work too
- 1-4 oz can Rotel, drained
- 1-10 oz can diced green chiles drained
- 1-12 oz can evaporated milk, divided
- 1/2 cup sour cream
- 1/2 cup parmesan
- 1 cup Monterey jack or mozzarella cheese, shredded
- Tortilla chips for dipping
- non-stick spray
Instructions
- Preheat oven to 350 degrees. Spray pan with non-stick spray.
- Cut the pepper jack cheese, cream cheese, and queso blanco into chunks and place into an oven-safe skillet (like cast iron).
- Add in the garlic, spinach, and drained Rotel and diced green chiles. Sprinkle on the seasoning over the top of everything. Pour over 1 cup of evaporated milk.
- Bake in the oven for about 20 minutes, or until it can be easily stirred. Stir to combine into a creamy dip.
- Mix in the sour cream, parmesan cheese, and extra evaporated milk until your desired consistency is reached.
- Spread out the dip to an even layer, top with 1 cup of shredded cheese. Return to the oven for another 15 minutes or until dip is gooey and bubbly.
- Optionally, once it’s finished baking, turn oven to broil to toast the cheese layer on top until golden brown, about 1-2 minutes.
- If needed, add a little more evaporated milk (or regular milk) to thin out the dip as it sets or when reheating it. Serve with tortilla chips for dipping.
Notes
- Prepare smoker or grill to 250 degrees. Add ingredients to a cast iron skillet or aluminum pan as listed above.
- Place the pan over indirect heat and smoke the queso for 1.5-2 hours or until it's soft enough to stir.
- Mix in the sour cream, parmesan cheese and a little more evaporated milk until it's your desired consistency.
- Top with shredded cheese and cook until the cheese layer on top has fully melted and dip is soft and drippy, about 30-45 minutes.
- Spray crock pot with non-stick spray first.
- Add in all ingredients except sour cream, parmesan and mozzarella. Cover with the lid and cook over low heat until smooth, about 2 hours.
- Stir in the sour cream and parmesan. Top with mozzarella. Replace the lid and continue to cook on low until cheese has melted.
- Keep crock pot on WARM while serving.
That was so awesome.
Looks good! Can I add artichokes to it for the crockpot version?
I haven’t done that but I don’t see why not, that shouldn’t change the cooking time or method at all.