Queso Spinach Dip
A warm creamy and cheesy dip full of spinach, garlic, tomatoes, green chilies, and lots of stringy mozzarella cheese.
Servings: 12 servings
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 12" oven-safe skillet 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
Smoker Instructions
- 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.