📝 About This Recipe
Transport your taste buds to the heart of the Southwest with this velvety, soul-warming spinach and cheese dip. Inspired by the classic Tex-Mex 'Queso Blanco,' this version balances the earthy, iron-rich goodness of fresh spinach with a triple-threat of melting cheeses and a hint of smoky heat. It’s the ultimate crowd-pleaser that elevates the humble snack into a gourmet experience, perfect for game days or elegant cocktail hours.
🥗 Ingredients
The Produce
- 10 ounces Fresh Baby Spinach (roughly chopped and stems removed)
- 1/2 cup White Onion (finely diced)
- 2 pieces Roma Tomato (seeded and finely diced)
- 1-2 pieces Jalapeño (seeded and minced for mild heat; keep seeds for spice)
- 3 cloves Garlic (minced)
The Cheese Base
- 12 ounces White American Cheese (high-quality deli brand, cubed for even melting)
- 4 ounces Monterey Jack Cheese (freshly shredded)
- 2 ounces Cream Cheese (softened and cubed)
- 1/2 cup Whole Milk (plus more for adjusting consistency)
- 1/4 cup Heavy Cream (for extra richness)
Seasonings & Aromatics
- 1 tablespoon Unsalted Butter (for sautéing)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Smoked Paprika
- to taste Kosher Salt
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until it begins to shimmer.
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2
Add the finely diced onion and minced jalapeño to the pan. Sauté for 4-5 minutes until the onion becomes translucent and soft.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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4
Add the chopped baby spinach in batches. It will look like a lot, but stir constantly until the leaves wilt down completely, which should take about 3 minutes.
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5
Stir in the diced tomatoes and cook for another 2 minutes to allow their juices to release and slightly thicken.
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6
Reduce the heat to low. This is crucial to prevent the cheese from seizing or becoming oily.
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7
Pour in the milk and heavy cream, then sprinkle in the cumin and smoked paprika. Stir to combine.
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8
Add the cubed White American cheese one handful at a time, stirring constantly in a figure-eight motion until completely melted.
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9
Incorporate the softened cream cheese and shredded Monterey Jack. Continue stirring until the mixture is smooth and glossy.
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10
Assess the consistency. If the dip is too thick, whisk in an extra tablespoon of milk at a time until it reaches your desired silkiness.
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11
Taste the dip and add salt as needed. Remember that the cheeses are naturally salty, so season conservatively.
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12
Transfer the warm dip to a preheated ceramic bowl or a small slow cooker set to 'warm' to keep it fluid.
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13
Garnish with fresh cilantro and perhaps a few extra pinches of diced tomato for a pop of color.
💡 Chef's Tips
Always use block cheese and grate it yourself; pre-shredded cheeses are coated in potato starch which can make your dip grainy. If the dip begins to separate, whisk in a splash of warm milk vigorously to emulsify the fats back into the liquid. For a deeper flavor profile, try roasting the jalapeños over an open flame before mincing them. Keep the heat low and slow—boiling the cheese will cause the proteins to tighten and create a rubbery texture. If you want a shortcut, you can use frozen spinach, but ensure you squeeze every drop of moisture out using a kitchen towel before adding it to the pan.
🍽️ Serving Suggestions
Serve alongside warm, thick-cut white corn tortilla chips for the classic crunch. Offer fresh vegetable crudités like jicama sticks, bell pepper strips, and chilled radishes for a lighter pairing. Drizzle a spoonful over a grilled chicken breast or a blackened fish taco for a decadent sauce. Pair with a crisp Mexican lager or a tart Margarita to cut through the richness of the cheese. Serve with toasted baguette slices or soft pretzel bites for a fusion-style appetizer.