Skip to main content New<> this month
Get the Allrecipes magazine

Spinach and Queso Dip

Rated as 4.8 out of 5 Stars
23

"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!"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 159
Original recipe yields 15 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Cook's Note:
  • Transfer finished dip to a small slow cooker to keep warm.
  • Stir milk into the finished dip to make it thinner, if you prefer, or to help keep it loose as it begins to congeal.

Nutrition Facts


Per Serving: 159 calories; 13.3 2.9 9.4 38 721 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

We really liked this dip! I also put everything right into the slow cooker and just kept stirring it. We don't care for rotel, so I used salsa in it's place, which worked great. I don't know wha...

Total hit @ the party!! But, I just put everything in the crockpot and kept stirring it. Everybody loved it!

Very good recipe, but I thought the cumin was a tad over powering. Next time I will only put 1/2 tsp of cumin. I did not have any half and half and used milk, worked just fine. Easy to make an...