Description
A creamy and cheesy dip made with fresh spinach, several types of melted cheese, and zesty seasonings, perfect for any gathering.
Ingredients
Scale
- 10 oz Velveeta queso blanco
- 8 oz pepper jack cheese
- 1 block cream cheese, softened
- 10 oz box frozen chopped spinach, thawed and drained
- 4 cloves garlic, minced
- 1.5 teaspoons Cajun seasoning
- 1 (14 oz) can Rotel, drained
- 1 (10 oz) can diced green chiles, drained
- 1 (12 oz) can evaporated milk, divided
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Monterey Jack or mozzarella cheese
- Tortilla chips for dipping
- Non-stick spray
Instructions
- Preheat your oven to 350°F (175°C).
- Spray a 12-inch oven-safe skillet with non-stick spray.
- Cut Velveeta queso blanco, pepper jack, and cream cheese into chunks and place them in the skillet.
- Add minced garlic, drained spinach, drained Rotel, and diced green chiles. Sprinkle Cajun seasoning over the top.
- Pour in 1 cup of evaporated milk.
- Bake for about 20 minutes until bubbly and easy to stir.
- Stir in sour cream and Parmesan until fully combined. Adjust consistency with more evaporated milk if necessary.
- Top with shredded cheese and return to the oven for another 15 minutes or until melted and golden brown.
- Optional: Broil for 1-2 minutes for a toasted finish.
- Serve warm with tortilla chips.
Notes
For a spicier kick, add chopped jalapeños or extra Cajun seasoning. This dip can be made ahead and stored in the refrigerator, then reheated before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg