Spinach Con Queso Dip Recipes

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.

SPINACH CON QUESO

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.

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.

SPINACH CON QUESO

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.

ESPINACA (QUESO BLANCO WITH SPINACH) RECIPE

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.

J ALEXANDERS SPINACH QUESO DIP RECIPE

Steps:

• To cook the spinach, heat the olive oil in a pan
• Add your chopped spinach to the pan and cook until wilted, set aside
• In a medium saucepan, heat the butter
• Once melted, add the onion and cook until translucent
• Then add the flour and mix until it forms a roux
• Then add the spinach and green chilies, stir to combine
• Now add the heavy cream and stir until well combined
• Bring to a boil
• Once boiled, reduce the heat
• Now gradually add the Velveeta and cream cheese, mixing to combine
• Once combined, add the paprika(optional), salt, and pepper along with the sugar and mix
• Finally, add the cilantro and stir it in
• Serve right away
• Enjoy the creamy goodness!

BLUE MOOSE SPINACH DIP RECIPE - (4.2/5)

Steps:

• Melt all in crockpot on low and stir often.

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!