Hot Mexican Spinach Queso Dip Recipes

QUESO DIP (MEXICAN CHEESE DIP)

Steps:

• Place cheese and cornflour in a bowl, toss to coat.
• Melt butter over medium heat in a large saucepan or small pot.
• Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
• Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
• Add evaporated milk and cheese. Stir, then add chiles and Spices.
• Stir until cheese melts and it becomes a silky sauce.
• Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
• Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
• Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

SPICY SPINACH QUESO DIP

Steps:

• Place spinach in large microwaveable bowl. Microwave on HIGH 5 minutes.
• Stir in remaining ingredients. Microwave on HIGH 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.
• Serve hot with crackers or assorted bread cubes.

HOT MEXICAN SPINACH DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
• Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

VELVEETA® SPICY SPINACH DIP

Steps:

• Place spinach in large microwaveable bowl. Microwave on HIGH 5 min.
• Add remaining ingredients; mix well.
• Microwave 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

SPINACH DIP (A.K.A. J ALEXANDERS) RECIPE - (3.7/5)

Steps:

• Add olive oil to saucepan and cook spinach over high heat until wilted as directed on package. Set aside. In medium saucepan, heat butter, add onion. Cook until clear. Add flour, stirring constantly until a roux forms. Add spinach and green chilis. Cook and stir until well mixed. Add cream and cook until it boils. Reduce heat and gradually add cream cheese and velveeta cheese until melted. Stir in salt, pepper, cilantro, and sugar. Serve right away with chips.

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.