Festive Spinach Queso Dip Food

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

Ingredients

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

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

Ingredients

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

BARB'S SPINACH QUESO DIP

Barb's Spinach Queso Dip image

Barb always serves this easy dip whenever we come over to visit. It is great and disappears quickly. She uses Mexican flavor Velveeta and regular canned chopped tomatoes, but I can't find Mexican Velveeta where I live currently. Here is my adaptation of her recipe, using tomatoes with chilies. This is not very spicy, but it does have a little kick from the chilies. If you like it even hotter, stir in some additional chilies. Cook time will vary greatly for different microwaves, so be careful to check & stir often the first time you make this to get the timing right. You can also use salsa in place of the tomatoes.

Provided by HeatherFeather

Categories Spinach

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

10 ounces frozen chopped spinach, only use about 3/4 of the contents
1 (16 ounce) package Velveeta cheese, diced (Mexican flavor if possible)
1 (15 ounce) can diced tomatoes with mild green chilies (about 2 cups)

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.

Nutrition Facts : Calories 188.7, Fat 12.6, SaturatedFat 8.2, Cholesterol 44.8, Sodium 1078.9, Carbohydrate 8.9, Fiber 1.1, Sugar 4.8, Protein 10.9

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

Ingredients

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 QUESO DIP

Spinach Queso Dip image

A simple at home recipe for restaurant style queso dip, with spinach for extra flavor and nutrition. Saw this on pinterest, from the blog bakeyourday. Yum, good stuff!

Provided by Sharon123

Categories Spinach

Time 25m

Yield 3 cups

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/2 cup yellow onion, diced
2 green onions, sliced thin (green and white parts)
1 jalapeno pepper, seeded, diced
12 ounces white American cheese, cubed
4 ounces monterey jack pepper cheese, shredded
1/2 cup milk (anything but skim or non fat)
1 (15 ounce) can diced tomatoes and green chilies, drained
8 ounces frozen chopped spinach, drained, excess water squeezed out
1/2 cup fresh cilantro, chopped

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!

Nutrition Facts : Calories 684.8, Fat 50.6, SaturatedFat 27, Cholesterol 112.7, Sodium 1957.3, Carbohydrate 23.6, Fiber 3.1, Sugar 2.3, Protein 37.4

HOT MEXICAN SPINACH QUESO DIP

Hot Mexican Spinach Queso Dip image

Straight from the oven, this dip is thin and creamy. It is delicious served over pasta. Let it cool a little and it firms up into a fantastic dips for fresh veggies or tortilla chips.

Provided by Sandy in Oklahoma

Categories Cheese

Time 25m

Yield 7 cups

Number Of Ingredients 7

Ingredients

1 (16 ounce) jar medium salsa
1 lb fresh spinach, cleaned and loosely chopped
2 cups shredded monterey jack cheese
8 ounces cream cheese, softened, cubed
1 cup evaporated milk (NOT sweetened condensed)
1 (4 ounce) can chopped black olives, drained
1 tablespoon balsamic vinegar

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.

Nutrition Facts : Calories 334.5, Fat 25.9, SaturatedFat 15.2, Cholesterol 74.8, Sodium 925.9, Carbohydrate 12.5, Fiber 3.1, Sugar 2.7, Protein 15.9