Espinaca Con Queso Recipe

Espinaca Con Queso is a creamy, cheesy, Tex-Mex favorite that’s perfect for game days, parties, or anytime you’re craving warm, melty comfort food.

Packed with real cheese, jalapeños, RO*TEL tomatoes, and fresh spinach, this dip comes together fast and disappears even faster!

Why You’ll Love This Recipe

Ultra-creamy and melty with a perfect balance of spice and richness.

Quick and easy — ready in about 15 minutes!

Crowd-pleaser — everyone loves a good queso dip.

Perfect for parties — stays warm and gooey in a slow cooker.

Customizable with different cheese, spice levels, or add-ins.

Key Ingredients

White American Cheese – The secret to that perfectly smooth, melty queso texture.

Pepper Jack or Monterey Jack – Adds a little kick and extra creaminess.

RO*TEL Tomatoes and Green Chiles – Brings tang and a touch of heat.

Fresh Spinach & Cilantro – Adds a fresh, herby balance to all the richness.

Jalapeño & Onion – Boost the savory flavor with a bit of crunch.

Espinaca Con Queso Recipe

Ingredients:

1 Tablespoon Canola Oil

½ cup Diced White Onion

1 whole Jalapeno Pepper, Diced (seeded if desired)

¾ cup Milk or Half-and-Half

1 pound White American Cheese, Shredded or Thinly Sliced

4 ounces Pepper Jack or Monterey Jack Cheese, Shredded or Thinly Sliced

1 can (15 oz.) RO*TEL Diced Tomatoes and Green Chiles

2 cups Chopped Fresh Baby Spinach

½ cup Fresh Cilantro, Chopped

Instructions:

Step 1: Warm the Oil:

Begin by heating canola oil in a saucepan over medium-high heat.

Step 2: Sauté Vegetables:

Add the diced onion and jalapeno pepper to the heated oil. Sauté for about 4-5 minutes until the onion becomes translucent.

Step 3: Melt the Cheeses:

Lower the heat to medium-low and slowly pour in the milk or half-and-half.

Gradually add the shredded White American Cheese and Pepper Jack Cheese.

Stir continuously for a few minutes until the cheese is fully melted and smooth.

Step 4: Mix in the Additions:

Add the diced tomatoes and green chiles, along with the chopped spinach and cilantro.

Stir until everything is well combined and the spinach has wilted slightly.

Step 5: Serve Warm:

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Remove the saucepan from the stove.

Pour the dip into a serving bowl and serve immediately with your favorite chips.

Alternatively, you can transfer the dip to a crockpot to keep it warm for longer periods.

Notes:

Cheese Selection: White American cheese melts smoothly and gives this dip its creamy texture. Pepper Jack adds a slight kick, but if you prefer a milder flavor, Monterey Jack is a good substitute.

Jalapeno Heat: If you’re sensitive to heat, remove the seeds from the jalapeno before dicing. You can also adjust the amount of jalapeno based on your spice preference.

RO*TEL Alternatives: If you don’t have RO*TEL on hand, you can substitute with a can of diced tomatoes and a small can of green chiles.

Spinach: Fresh baby spinach adds a pop of color and a healthy touch. If you prefer, you can substitute with frozen spinach—just be sure to thaw and drain it well before adding it to the dip.

Serving Suggestions: This dip pairs perfectly with tortilla chips, but it’s also great with pita bread, veggie sticks, or even as a topping for baked potatoes.

Make-Ahead Tip: You can prepare the dip ahead of time and keep it warm in a slow cooker. Stir occasionally to maintain a smooth consistency.

Cilantro: Fresh cilantro adds brightness to the dish. If you’re not a fan of cilantro, you can omit it or substitute with fresh parsley.

Consistency: For a thicker dip, reduce the amount of milk or half-and-half slightly. If you prefer a thinner dip, add a bit more liquid until it reaches your desired consistency.

Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.

Customization: Feel free to customize this dip by adding cooked sausage, ground beef, or extra vegetables like bell peppers or mushrooms for a heartier version.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese instead of White American Cheese?

Yes, you can substitute White American Cheese with a mild cheddar, mozzarella, or a blend of cheeses, but the texture and flavor might change slightly.

How can I make the dip spicier?

To increase the heat, keep the seeds in the jalapeño, add more jalapeños, or include a pinch of cayenne pepper or a dash of hot sauce.

Can I make this dip ahead of time?

Yes, you can prepare the dip ahead of time and reheat it gently on the stove or in a crockpot before serving.

You may need to add a bit of milk to restore the creamy consistency.

What can I serve with Espinaca con Queso besides chips?

This dip pairs well with sliced veggies (carrots, celery, bell peppers), pita bread, or as a topping for nachos or baked potatoes.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach.

Thaw it completely and squeeze out any excess moisture before adding it to the dip.

Is there a dairy-free version of this dip?

You can make a dairy-free version by using dairy-free cheeses and a plant-based milk like almond or coconut milk.

The flavor and texture will differ slightly.

How can I prevent the dip from becoming too thick when reheated?

If the dip thickens too much when reheated, stir in a small amount of milk or half-and-half to reach your desired consistency.

Can I add meat to this dip?

Yes, you can add cooked, crumbled sausage, ground beef, or chorizo to make it a heartier dip.

How long can I store leftovers in the refrigerator?

Leftover Espinaca con Queso can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze this dip?

Freezing this dip is not recommended as the texture of the cheese and spinach may change upon thawing and reheating, becoming grainy or watery.