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Spinach and Queso Dip

Angela Koranda Stuart

"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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30 m servings 159 cals
Original recipe yields 15 servings

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  • Prep

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  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.


  • 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 g fat; 2.9 g carbohydrates; 9.4 g protein; 38 mg cholesterol; 721 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...