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Brenda Thompson

Spinach Queso Dip

3.85 from 168 votes
You'll love my twist on spinach dip! This Spinach Queso Dip is made with all-natural ingredients, full of veggies with just a bit of a spicy kick. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Salsa/Dip
Cuisine: Mexican
Calories: 326
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 ounces light cream cheese softened
  • ⅓ cup sour cream
  • ¼ cup yellow onion chopped
  • ¼ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 medium jalapeno seeds removed and minced
  • 20 ounces canned diced tomatoes with green chilies slightly drained
  • 12 ounces Mexican blend shredded cheese
  • 5 ounces fresh baby spinach washed and dried
  • 14 ounces tortilla chips

Equipment

  • Handheld Food Chopper
  • Rubber Spatula
  • Glass Mixing Bowl

Method
 

  1. Preheat oven to 350°F.
  2. Spray a 2-quart casserole dish with non-stick spray. Set aside.
  3. In a large bowl, combine cream cheese, sour cream, chopped yellow onion, cumin and chili powder and mix well until smooth and blended.
  4. Add canned diced tomatoes with green chilies and chopped jalapenos and stir in to cheese mixture until well blended.
  5. Lastly, add shredded cheese and fresh baby spinach and stir to combine. The spinach may seem difficult to incorporate but as you stir, it will soften and blend with the other ingredients.
  6. Transfer spinach queso dip to prepared casserole dish.
  7. Bake, uncovered, at 350°F for about 30 minutes or until hot and bubbly.
  8. Serve warm dip with tortilla chips.

Video

Notes

Ingredient Tips:

I like to use a handheld food chopper (affiliate link) to make chopping easy--especially the jalapenos!
We like to buy store brand ingredients to save some money!

Make Ahead Prep Tips:

Chop the onions and jalapenos ahead of time and store in an airtight container in the refrigerator for up to a day.
You can also prepare the entire dip recipe and put into a baking dish but instead of baking right away, cover it and store in the refrigerator up to a day in advance. When ready to prepare, place in the oven and heat according to the recipe instructions.

How To Make This Queso in the Slow Cooker:

I've gotten several questions over the years about making this dip in a slow cooker instead of baking it in the oven. It's easy! Using a large, 6-quart slow cooker (affiliate link), combine all ingredients. Cook on LOW for 4-6 hours or on HIGH for 1-2 hours.

How to Store Leftovers:

Store any leftover dip in an airtight container in the refrigerator for up to 3 days and reheat in microwave as needed.
Or freeze the dip! I like to use SouperCubes (affiliate link) to portion it out and freeze but you can use any airtight, freezer safe container. Freeze for up to three months and don’t forget to date and label (affiliate link) what it is!
To serve from frozen, let the dip thaw in the refrigerator overnight. Then add to a oven or microwave safe container and heat through. Time will depend on how much you have thawed. Stir the mixture well as sometimes it can seem a little watery but will blend together fine after it is heated.