Queso Spinach Dip

There’s something irresistible about a warm, velvety queso dip infused with bold flavors and just the right amount of heat. This Spinach Con Queso is a knockout appetizer, inspired by a fan-favorite dish from The Blue Moose in East Grand Forks, Minnesota. It’s the kind of dip that keeps everyone coming back for “just one more bite” until the bowl is wiped clean. The blend of gooey pepper jack cheese, aromatic onions and garlic, and tender spinach creates a crave-worthy experience that pairs perfectly with crispy tortilla chips. Whether you’re serving it at a game night, holiday gathering, or casual get-together, this dip will steal the spotlight.

Why settle for store-bought dips when you can make something this spectacular at home? The richness of melted cheese meets the fresh bite of red bell peppers and the subtle kick of jalapeño, making every scoop absolutely heavenly. Even better? You can tweak the heat level to your liking, ensuring this queso suits both spice lovers and those who prefer a milder touch. It’s creamy, cheesy, and loaded with flavor—exactly what a great queso should be!

Why You’ll Love This Recipe

• Rich and Creamy: Smooth, melty pepper jack cheese takes center stage.
• Perfectly Spiced: Jalapeño adds just a touch of heat without overwhelming the flavors.
• Easy to Make: Simple ingredients and straightforward steps make this a foolproof appetizer.
• Crowd-Pleaser: Serve it at parties, game nights, or family gatherings—it’s always a hit.
• Customizable: Adjust the spice level, swap cheeses, or add extra mix-ins to make it your own.

Ingredients (What You’ll Need & Why)

• Olive oil & butter: For sautéing the aromatics and adding richness.
• Onion & garlic: A fragrant base that deepens the flavor.
• Red bell pepper: Adds sweetness and color contrast.
• Jalapeño: Brings a mild, customizable heat.
• Pepper jack cheese: The creamy, spicy heart of this queso.
• Frozen chopped spinach: Thawed, drained, and squeezed dry—adds a pop of freshness.
• Evaporated milk: Creates a smooth, luscious texture.
• Salt: Enhances all the flavors and balances the richness.

Step-by-Step Instructions

1. Sauté the Aromatics: In a 3-quart saucepan over medium heat, warm the olive oil and butter. Add the chopped onion and cook for about 10 minutes, stirring occasionally, until translucent.
2. Build the Flavor: Stir in the minced garlic and cook until fragrant, about 1 minute. Then, add the chopped red bell pepper and jalapeño. Sauté for about 5 minutes, or until softened.
3. Melt the Cheese: Reduce the heat to low. Add the cubed pepper jack cheese and thawed spinach to the pan. Stir constantly, allowing the cheese to fully melt and coat the vegetables, about 5-10 minutes.
4. Adjust the Texture: Slowly pour in evaporated milk, a little at a time, stirring continuously, until you reach your desired queso consistency.
5. Final Touch: Season with salt to taste. Keep stirring over low heat for at least 5 more minutes, ensuring everything is fully blended and warmed through.
6. Serve & Enjoy: Transfer the queso to a serving dish and enjoy immediately with tortilla chips, warm pita bread, or fresh-cut veggies.

Variations & Customizations

• Turn Up the Heat: Add diced serrano peppers or a pinch of cayenne for extra spice.
• Extra Creaminess: Stir in 2 ounces of cream cheese or a splash of heavy cream.
• Meaty Upgrade: Brown chorizo or spicy sausage and mix it in for a heartier dip.
• Cheese Swap: Try a blend of Monterey Jack, sharp cheddar, or smoked gouda for a different flavor twist.
• Tex-Mex Flair: Mix in a can of Rotel tomatoes (drained) for a tangy, slightly chunky texture.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a saucepan over low heat, adding a splash of milk if needed to loosen the consistency.
• Freeze? Not recommended—cheese-based dips tend to lose their smooth texture when frozen and reheated.

FAQs

Q: Can I make this dip in a slow cooker?
A: Absolutely! Sauté the aromatics in a pan first, then transfer everything to a slow cooker on LOW for about 1-2 hours, stirring occasionally.

Q: What should I do if my queso is too thick?
A: Simply stir in a little more evaporated milk or regular milk until it reaches your desired consistency.

Q: Can I make this ahead of time?
A: Yes! Prepare it a few hours in advance, then reheat gently on the stovetop before serving.

The Goods

Spinach Con Queso

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A creamy, cheesy dip inspired by The Blue Moose in East Grand Forks, Minnesota. Perfect for parties, this flavorful appetizer has just the right amount of heat, but you can easily adjust the spice level to your liking. Serve warm with tortilla chips and enjoy!

Recipes

• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup onion chopped
• 1 clove garlic minced
• 1 cup red bell pepper chopped
• 1 jalapeño pepper seeded and finely chopped
• 1½ pounds pepper jack cheese cubed
• 1 10-ounce package frozen chopped spinach, thawed and well-drained
• 2 12-ounce cans evaporated milk
• ¼ teaspoon salt

Instructions

• Sauté the Aromatics:
• In a 3-quart saucepan over medium heat, warm the olive oil and butter. Add the chopped onion and cook until translucent, about 10 minutes. Stir in the garlic and cook for another minute until fragrant.
• Cook the Peppers:
• Add the red bell pepper and jalapeño, stirring occasionally, and cook until softened, about 5 minutes.
• Melt the Cheese & Combine Ingredients:
• Reduce the heat to low and stir in the cubed pepper jack cheese and drained spinach. Stir constantly until the cheese melts and the mixture thickens, about 5 to 10 minutes.
• Adjust the Consistency:
• Gradually add the evaporated milk, stirring continuously, until the dip reaches your desired consistency. Season with salt and continue cooking over low heat, stirring frequently, for at least 5 more minutes until fully warmed through.
• Serve & Enjoy:
• Transfer to a serving bowl and serve warm with tortilla chips or toasted bread.