Spinach Con Queso Recipes

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SPICY SPINACH QUESO DIP



Spicy Spinach Queso Dip image

This creamy spinach dip recipe gets its kick from Ro*Tel tomatoes and its smooth, creamy texture from Velveeta and cream cheese. Velveeta® and Philadelphia® are registered trademarks of Kraft Foods, Inc. Ro*Tel® is a registered trademark of ConAgra Foods RDM, Inc.

Provided by ReadySetEat

Categories     Appetizer/Snack

Time 15m

Yield 38

Number Of Ingredients 4

1 pkg (10 oz each) Birds Eye® Chopped Spinach (do not thaw)
1 lb (16 oz) Velveeta®, cut into 1/2-inch cubes
1 pkg (8 oz each) Philadelphia® Cream Cheese, cut up
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

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.

Nutrition Facts : @id https, Calories 57 calories

SPINACH CON QUESO



Spinach Con Queso image

Styled after a similar appetizer at The Blue Moose in East Grand Forks, Minnesota, this is a very addicting creamy appetizer that goes well with tortilla chips. It has a little kick, but not enough to make your eyes water. Of course, for the heat lovers, you can kick it up a notch if desired. This has become an instant family-favorite and one of my most requested appetizers.

Provided by duboo

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 16

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter
½ cup chopped onion
1 clove garlic, minced
1 cup chopped red bell pepper
1 jalapeno pepper - seeded, membranes discarded, and pepper chopped
1 ½ pounds pepperjack cheese, cut into cubes
1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
2 (12 fluid ounce) cans evaporated milk
¼ teaspoon salt

Steps:

  • Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.
  • Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 8.2 g, Cholesterol 61.3 mg, Fat 19 g, Fiber 0.8 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 363.9 mg, Sugar 5.5 g

ESPINACA (QUESO BLANCO WITH SPINACH) RECIPE



Espinaca (Queso Blanco with Spinach) Recipe image

Our espinaca or queso blanco recipe is irresistible, a creamy white dip made even more enjoyable with a spinach, you're going to want more!

Provided by Stella Hunter

Categories     Dip, Sauce & Condiment

Time 15m

Yield 5

Number Of Ingredients 9

1 tbsp canola oil
½ cup diced, about half a small onion white onion
1 diced, seeded if desired jalapeno pepper
¾ cup or half and half milk
1 lb shredded, such as asadero cheese, or white cheese, or American cheese white melting cheese
4 oz or Monterrey Jack cheese, thinly sliced, or shredded pepper jack cheese
15 oz 1 can Rotel diced tomatoes and chilis
2 cups fresh, roughly chopped baby spinach
½ cup fresh, chopped cilantro

Steps:

  • Heat the oil in a saucepan over medium-high heat. Add the onion and jalapeno, and saute for 4 to 5 minutes until the onion is translucent.
  • Lower heat to medium-low, then gradually add milk and cheeses.
  • Stir together slowly for a few minutes until melted. Add the Rotel, spinach, and cilantro, and stir until combined. Remove from stove.
  • Pour into a bowl and serve immediately with chips. Or transfer dip to a crock-pot to keep warm.

Nutrition Facts : Carbohydrate 13.65g, Cholesterol 116.38mg, Fat 42.17g, Fiber 5.25g, Protein 31.02g, SaturatedFat 22.87g, ServingSize 5.00 Cup, Sodium 846.97mg, Sugar 0.00, UnsaturatedFat 11.76g

RUBY TUESDAY'S SPINACH Y QUESO DIP



Ruby Tuesday's Spinach Y Queso Dip image

This is a quick, easy appetizer that is always a crowd pleaser. It does not get much easier than this! (I don't recall the exact size of the queso jar, so I have guessed)

Provided by Cook4_6

Categories     Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 2

1 (14 ounce) jar salsa, y queso (choose more expensive brand such as Taco Bell cheaper brands don't taste the same)
1 (10 ounce) packet frozen chopped spinach, thawed and excess water squeezed out

Steps:

  • Mix together in microwave-safe bowl.
  • Heat on high in 1 minute intervals, stirring in between. Continue until heated through.
  • Serve with tortilla chips.

Nutrition Facts : Calories 34.2, Fat 0.5, SaturatedFat 0.2, Sodium 470.1, Carbohydrate 6.6, Fiber 2.6, Sugar 2.6, Protein 3

SPINACH CON QUESO



Spinach Con Queso image

Totally free of processed cheese, this Spinach Con Queso is easy to make at home and taste just as fresh as if you got it at a restaurant!

Provided by Kelli Shallal MPH RD

Categories     Appetizers     potluck

Number Of Ingredients 13

1 T butter
5 tsp flour
12 ounces 2% milk
4 ounces half and half
8 ounces sharp cheddar cheese (shredded)
4 ounces pepperjack cheese (shredded)
1 T garlic powder
1/8 tsp black pepper
1/2 onion, chopped
2 cloves garlic (chopped)
1 T avocado oil
1 can tomatoes and green chile
8 ounces frozen spinach (thawed and squeezed dry )

Steps:

  • Saute chopped onion and garlic in a small pan for 2-3 minutes until translucent and golden on medium. Add in a can of tomato/ green chile and let simmer on medium-low.
  • In a large nonstick skillet melt 1T butter on medium-low. Whisk 5 tsp flour with 1/2 cup milk and add to the pan. Slowly add in the remainder of milk and half and half. Whisk constantly for 7-10 minutes until sauce thickens.
  • Turn off heat and add in garlic, pepper, and pepper jack cheese. Whisk to melt the cheese and add in 1/4 cup of cheddar at a time whisking constantly to melt. Continue until all the cheese is added. Add in tomato/onion mix and spinach. Serve immediately or transfer to a fondue pot or crockpot until ready to serve.

Nutrition Facts : Calories 204 kcal, Carbohydrate 6 g, Protein 11 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 250 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SPINACH CON QUESO



Spinach Con Queso image

This is an adopted recipe that I have adjusted to include exact amounts for the ingredients. I used a pint of Canned Basic Salsa (Recipe #39094) when I prepared it and found that while it was flavorful, it wasn't spicy at all. You may want to add hot sauce, cayenne pepper or diced jalapenos if you like things kicked up a notch. I also melted my cheese in the microwave and stirred in the other ingredients before pouring into a mini crockpot for serving. You will want to keep an eye on it, if you serve it this way. The cheese can separate if it gets too hot in the crockpot.

Provided by Ms B.

Categories     Cheese

Time 15m

Yield 15 serving(s)

Number Of Ingredients 5

1 (16 ounce) package Velveeta cheese, cut into squares
1 (16 ounce) jar salsa, mild or hot
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1/2-3/4 cup sour cream
tortilla chips

Steps:

  • In a large, heavy bottom sauce pan add cheese, salsa, and spinach.
  • Stir constantly until cheese is melted and bubbling.
  • Remove from heat and add sour cream.
  • Stir well and add to a Corningware bowl so it stays warm for a long time.
  • Eat with chips and enjoy!
  • To re-heat: Put a lid on the bowl and put in the microwave for a few minutes and stir well.
  • Or, pour it back into a heavy bottom pot and stir until hot again.

SPINACH CON QUESO DIP



Spinach Con Queso Dip image

This creamy dip is excellent warm with fresh vegetables or with freshly made flour tortilla chips (I cut tortillas into triangles and bake or fry them with vegetable oil). If you have a taste for something a bit spicier, add some finely minced jalapeno, serrano or habanero chiles. Delicious!

Provided by BAJATHECAT

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 10

Number Of Ingredients 6

2 ½ pounds shredded pepper Jack cheese
1 ¼ cups whole milk
½ pound sweet onions, minced
½ pound tomatoes, seeded and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
½ large red bell pepper, minced

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.

Nutrition Facts : Calories 484.4 calories, Carbohydrate 9.5 g, Cholesterol 124.8 mg, Fat 37.7 g, Fiber 1.2 g, Protein 26.4 g, SaturatedFat 20.9 g, Sodium 714.8 mg, Sugar 3.4 g

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