Description
Melty queso dip with spinach, garlic, onion, cilantro, and crispy jalapeños on top! Perfect for parties and get-togethers.
Ingredients
For the spinach queso:
- 2 jalapenos, ribs and seeds removed, minced
- half an onion, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3 handfuls of fresh baby spinach
- 2–3 tablespoons flour
- 1 1/2 cups milk
- 8 ounces shredded cheese (see notes)
For topping:
- French’s Crispy Jalapenos
- chopped cilantro
Instructions
- Start your aromatics: Heat the butter and olive oil in a large skillet. Add the jalapeños and onions and sauté for 5-10 minutes, until very soft and fragrant. Add the spinach and garlic and stir quickly until spinach is wilted.
- Make it creamy: Add flour and stir until everything is coated – about one minute. Add the milk slowly and whisk until a smooth mixture forms. Remove from heat and stir in the cheese.
- Topping and serving: Top with French’s Crispy Jalapeños, cilantro, and whatever else you want to make it fancy. Best served warm with tortilla chips for dipping! YUUUUUM.
Notes
Cheese: I used Chihuahua cheese – it required a special trip to a different grocery store, but I love this cheese for its smooth-melting texture in Mexican recipes. It is not going to be elastic and stretchy like Mozzarella, and in my opinion, that makes it a better choice here. Dipping is easier. Pepperjack, Monterey Jack, or any other smooth melting cheese should work, too.
Thickness: If you want a thicker queso, use 3 tablespoons flour. If you want a thinner queso, use just 2 tablespoons. Adjust consistency by adding small amounts of milk once it all comes together.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Mexican
Keywords: spinach queso, queso, jalapeños, queso dip, queso appetizer