Best Spinach Queso Dip Recipes

SPINACH CON QUESO DIP

Steps:

• Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes.
• Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.

VELVEETA® QUESO BLANCO SPINACH ARTICHOKE DIP

Steps:

• Combine ingredients in microwaveable bowl.
• Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

VELVEETA QUESO BLANCO SPINACH & ARTICHOKE DIP RECIPE - (4.1/5)

Steps:

• COMBINE ingredients in microwaveable bowl. MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Keeping it Safe Hot dips should be discarded after sitting at room temperature for 2 hours or longer.

HOT MEXICAN SPINACH QUESO DIP

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, add all the above ingredients and mix well.
• Pour into a shallow ovenproof baking dish, bake mixture for 20 minutes or until bubbly.

FIREBIRD'S LOBSTER SPINACH QUESO DIP

Steps:

• CHOP SPINACH AND LOBSTER. SAUTE IN CANOLA OIL GARLIC/SHALLOT MIX UNTIL SOFT. ADD CREAM CHEESE, TOMATO SAUCE, CREAM AND JACK CHEESE AND SHRIMP BASE. MELT CHEESE AND WHISK TOGETHER UNTIL BLENDED. ADD LOBSTER AND SPINACH. SIMMER ABOUT 15 MINUTES UNTIL HEATED THROUGH.

SPINACH AND QUESO DIP

Steps:

• Heat a double boiler over medium heat. Once the water is boiling, add half-and-half, cumin, garlic salt, white American cheese pieces, shredded Monterey Jack cheese, chopped green chiles, and diced tomatoes with green chile peppers, respectively, to the bowl of the double boiler; cook, stirring often, until the cheeses are melted and the mixture is smooth, about 15 minutes.
• Stir spinach into melted cheese mixture; heat until the spinach wilts, 5 to 10 minutes.

QUESO BLANCO SPINACH AND ARTICHOKE DIP...

Steps:

• 1. Combined ingredients in microwaveable bowl. Microwave on high for 3 minutes, then stir. Continue to microwave for 2 additional minutes or until VELVEETA is completely melted and well blended. Serve with Hawaiian Bread, Assorted Mixed Vegetables,Tortilla Chips, or Crackers.

VELVEETA QUESO BLANCO SPINACH & ARTICHOKE DIP

Steps:

• COMBINE ingredients in microwaveable bowl.
• MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

SILVER SPOON CAFE SPINACH QUESO DIP

Steps:

• 1. Over medium high heat, melt butter, then saute onions until golden brown. Add flour to make a roux. Add the chicken stock until you have a creamy consistency. Slowly add the Velveeta (cut in small pieces) until melted. When the cheese is melted, add the whipping cream. Stir in the drained spinach. Add the tobasco until you get the desired flavor. Top with sour cream.

SPINACH QUESO DIP

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and jalapeno with a small pinch of salt. Saute for about 6 minutes, until soft and fragrant. Add the cheeses and milk, stirring constantly until cheeses are melted.
• Add the canned tomatoes, spinach and cilantro, and stir well to combine.
• Transfer to a serving dish and serve with tortilla chips.
• Reheat in the microwave or serve in a small slow cooker to keep warm for a longer period of time.
• Enjoy!

BARB'S SPINACH QUESO DIP

Steps:

• Thaw spinach briefly- just enough to break it up into small pieces.
• (If your spinach has already thawed or is almost thawed, drain off any liquid).
• Melt cheese in a large oval microwaveable dish according to package directions, about 5 minutes or so, stirring as needed.
• Add chopped spinach and the can of tomatoes with chilies and stir well.
• Pop back into the microwave and cook, stirring occasionally, until everything has blended together and is heated through, maybe another 5-10 minutes.

SPINACH QUESO DIP RECIPE - (4.4/5)

Steps:

• In a large microwave-safe dish, combine undrained Rotel and Velvetta cheese. Microwave on HIGH 5 minutes or just until cheese melts. Remove from microwave; stir in partially cooked spinach and artichoke dip. Microwave for an additional 3 minutes, or until cheese is melted. Stir until mixture is well blended. Serve wtih tortilla chips.