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Loaded Tex-Mex Spinach Queso Dip

Tex-Mex spinach queso dip - featured image
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This loaded Tex-Mex spinach queso dip is a creamy, cheesy, and flavor-packed appetizer featuring melty cheese, tender spinach, and Tex-Mex extras. It’s quick, easy, and always a crowd-pleaser for parties, game days, or cozy nights in.

Ingredients

Scale
  • 2 cups (8 oz) sharp cheddar cheese, shredded
  • 1 cup (4 oz) pepper jack cheese, shredded
  • 4 oz cream cheese, softened
  • 4 cups fresh baby spinach, chopped (or 1 (10 oz) package frozen spinach, thawed and squeezed dry)
  • 1 small yellow onion, finely diced
  • 2 large garlic cloves, minced
  • 1 medium jalapeño, finely diced (seeds removed for less heat)
  • 1/2 cup red bell pepper, diced
  • 1/2 cup cooked taco-seasoned ground beef (optional)
  • 1/2 cup canned diced tomatoes with green chilies (Rotel-style), drained
  • 1/2 cup canned black beans, drained and rinsed
  • 1/3 cup sweet corn kernels, fresh or thawed frozen
  • 1/2 cup whole milk (or 2% or unsweetened evaporated milk)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon oil (for sautéing)
  • Toppings (optional): fresh cilantro, chopped; sliced green onions; sliced fresh jalapeños; diced tomatoes or pico de gallo; crumbled tortilla chips or crispy bacon bits

Instructions

  1. Prep all ingredients: wash and chop spinach, dice onion, jalapeño, and bell pepper, mince garlic, and shred cheeses. Prepare taco meat and drain canned extras if using.
  2. Heat 1 tablespoon oil in a large skillet over medium heat. Add diced onion and sauté until soft and translucent, about 2-3 minutes.
  3. Add jalapeño, bell pepper, and garlic. Cook another 1-2 minutes until fragrant.
  4. Stir in chopped spinach, a handful at a time, letting it wilt before adding more. Cook until all spinach is wilted, about 2 minutes.
  5. Lower heat to medium-low. Pour in milk and add softened cream cheese. Stir until cream cheese melts.
  6. Gradually add shredded cheddar and pepper jack cheeses, stirring constantly until melted and smooth, about 3-4 minutes. Add a splash more milk if too thick.
  7. Fold in drained diced tomatoes with green chilies, black beans, corn, and cooked taco meat (if using). Sprinkle with chili powder, cumin, salt, and pepper. Stir until heated through and bubbling gently.
  8. Taste and adjust seasoning as needed. Add more salt, pepper, or chili powder if desired.
  9. Transfer dip to a serving bowl or oven-safe dish. Top with cilantro, green onions, and other desired toppings.
  10. Serve hot with tortilla chips, warm tortillas, or veggie sticks.

Notes

For best results, use freshly grated cheese for smooth melting. If the dip thickens as it sits, stir in a splash of milk and reheat gently. To keep warm for parties, serve in a small slow cooker on ‘warm.’ For a vegetarian version, omit the taco meat and add extra beans or veggies. The dip is naturally gluten-free—just check your chips. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of milk.

Nutrition

Keywords: queso dip, spinach queso, Tex-Mex appetizer, party dip, cheesy dip, loaded queso, spinach dip, game day snack, gluten-free appetizer, easy queso recipe

Find it online: https://blairrecipes.com/loaded-tex-mex-spinach-queso-dip-recipe-easy-cheesy-party-appetizer/