This creamy White Spinach Queso is a cheesy delight, packed with fresh spinach and flavorful spices. Perfect for dipping tortilla chips or topping your favorite nachos!
You won’t be able to resist how cheesy and gooey this dip is! I like to serve it at parties, and it never lasts long—friends go for seconds and thirds! 🧀💚
Making this at home is super easy! Just mix, heat, and enjoy. I love having it ready for movie night; it makes everything so much more fun and tasty!
Key Ingredients & Substitutions
Butter: Butter adds richness to the queso. If you’re looking for a lighter option, you can use olive oil or even a plant-based butter for a dairy-free version.
Cheese: Monterey Jack is smooth and melty, while white American cheese gives that classic stretchy texture. If you can’t find these, try substituting with Havarti or a mild cheddar.
Spinach: Fresh spinach brings color and nutrition. For a different flavor, you could swap this with kale or Swiss chard—just chop them finely.
Tomatoes: Fresh diced tomatoes are bright and fresh. You can use canned diced tomatoes if fresh ones aren’t available or add in some roasted tomatoes for a deeper flavor.
Jalapeño: If you want a kick, add jalapeños; for milder spice, you can omit it or replace it with a pinch of cayenne pepper. For extra warmth without the heat, go for poblano peppers!
How Do I Create a Smooth Queso Without Lumps?
The key to a smooth queso is in the technique! Start with a roux, combining butter and flour. This thickens the sauce elegantly.
- Whisk the flour in the melted butter for 1-2 minutes without browning it.
- Add the milk slowly while constantly stirring. This helps avoid lumps. Use a whisk for best results!
- Once thickened, reduce the heat to prevent burning while adding cheese.
Patience is essential; letting the cheese melt slowly will give you that yummy, gooey texture. Remember to stir continuously for perfect results!
Chili’s White Spinach Queso
Ingredients You’ll Need:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 to 1½ cups milk (whole or 2%)
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces white American cheese, shredded or cubed
- 2 cups fresh spinach, chopped
- 1/2 cup finely diced tomatoes (or canned Rotel tomatoes for extra flavor)
- 1 small jalapeño, seeded and finely chopped (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Crumbled cotija cheese (for garnish)
- Tortilla chips, for serving
How Much Time Will You Need?
This creamy White Spinach Queso takes about 10 minutes to prepare and cook. It’s quick to whip up, making it a perfect addition to your game day snacks or movie night treats!
Step-by-Step Instructions:
1. Make the Roux:
Start by melting the butter in a medium saucepan over medium heat. Once it’s melted, add the flour and whisk together—let it cook for about 1-2 minutes until it starts bubbling, but be careful not to let it brown!
2. Add the Milk:
Gradually pour in the milk while whisking constantly. This helps to ensure that there are no lumps in your mixture. Keep stirring until the mixture thickens nicely and coats the back of a spoon, which should take about 4-5 minutes.
3. Cheese Time:
Reduce the heat to medium-low and add the shredded Monterey Jack and white American cheeses. Stir continuously until all the cheese has melted and you have a smooth and creamy sauce.
4. Mix in the Good Stuff:
Now, it’s time to add the chopped spinach, diced tomatoes, and jalapeño (if you’re using it). Also toss in the garlic powder, onion powder, cumin, and cilantro. Cook this mixture for another 2-3 minutes until the spinach wilts and everything is well combined.
5. Taste Test:
Give your queso a taste and adjust the seasoning with salt and pepper as needed. You want it to be just right for your party or family gathering!
6. Serve and Enjoy:
Transfer the queso to a nice serving bowl. Don’t forget to garnish with crumbled cotija cheese and more cilantro and diced tomatoes if you’d like. Serve it warm with plenty of tortilla chips for dipping!
This dip is best when enjoyed fresh and warm, but if you have leftovers, you can gently reheat it and stir before serving again. Enjoy the creamy, cheesy goodness of your homemade Chili’s White Spinach Queso!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Simply thaw it in the fridge, squeeze out any excess moisture, and then chop it before adding it to the queso. This can save some prep time!
How Do I Make This Recipe Dairy-Free?
For a dairy-free version, substitute the butter with a plant-based butter, use almond or oat milk instead of regular milk, and opt for dairy-free cheese alternatives. Just make sure to choose varieties that melt well!
Can I Store Leftover Queso?
Absolutely! Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, gently reheat it on the stove over low heat, adding a splash of milk if it thickens too much.
What Can I Serve with This Queso?
This queso is fantastic with tortilla chips, but you can also serve it with fresh veggie sticks, poured over nachos, or as a delicious topping for baked potatoes!
