Silver Spoon Cafe Spinach Queso Dip Food

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

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