Spinach Queso Dip
Easy, creamy Spinach Queso Dip made with cream cheese, American and pepper jack cheese, Rotel, and jalapeño. The best party dip appetizer.
This Spinach Queso Dip is the ultimate creamy, cheesy appetizer that’s guaranteed to be a hit at any party or game day spread. Made with three kinds of cheese, it delivers rich flavor with just the right amount of kick from the Rotel tomatoes and optional jalapeño. Fresh spinach adds a pop of color and makes this classic queso feel a little more elevated, without sacrificing comfort-food vibes.
SPINACH QUESO DIP
You’ll also love how easy and versatile this queso dip recipe is. Make it quickly on the stovetop in about 20 minutes or let it melt to perfection in the slow cooker while you prep other dishes. It’s perfect for dipping tortilla chips, bread, or fresh veggies, and reheats easily for leftovers. If you’re looking for a warm, hearty party appetizer, this spinach queso dip checks all the boxes: simple ingredients, comforting flavors, and yummy creaminess. I personally love to make this for New Year’s Eve, Christmas, or any special occasion!
Find my expert tips on how to make spinach queso dip below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Spinach Queso Dip:
- Quick & Easy Appetizer: Ready in 20 minutes on the stovetop or slow-cooked for a hands-off option, making it perfect for last-minute entertaining.
- Classic Party Dip: Made with cream cheese, white American cheese, and pepper jack cheese, this dip is rich, cheesy, and perfect for parties, game days, or family gatherings.
- Adjustable Spice Levels: Includes Rotel diced tomatoes and green chilies with optional jalapeño for a zesty, crowd-pleasing kick.
- Fresh Spinach for a Healthy Twist: Adds color, texture, and a subtle veggie boost to your classic cheese dip without compromising flavor.
- Serve It With Anything: Serve with tortilla chips, sliced veggies, crackers, or bread. For extra flair, pour it into a bread bowl to really wow your guests.
Ingredients
- 1 block (8 ounces) cream cheese, cut into 1-inch cubes
- 12 ounces white American cheese, shredded
- 4 ounces pepper-jack cheese, shredded
- 1 Tablespoon salted butter
- 1 can (15 ounces) Rotel (diced green chilies and tomatoes), drained
- 1/2 Tablespoon minced jalapeno (optional)
- 1 ½ cups freshly chopped spinach leaves
- 3 to 4 Tablespoons milk
- Tortilla Chips, Sliced Veggies, and Bread, to serve with dip
Instructions
STOVETOP INSTRUCTIONS
Combine the cream cheese, American cheese, pepper-jack cheese, butter, Rotel and jalapeno in a large saucepan. Turn heat to medium and stir until everything melts together.
Once cheese has melted, stir in the chopped spinach and one tablespoon of milk at a time, until cheese dip reaches your desired consistency. (I like mine on the thinner side so I use all 4 Tablespoons.)
Transfer dip to a serving dish and enjoy!
SLOW COOKER INSTRUCTIONS
Place cream cheese, American cheese, pepper-jack cheese, butter, Rotel and jalapeno in a greased slow cooker. (I use the 4-quart size for this dip.)
Cover with lid and turn heat to the low setting. Cook for one hour. Remove lid and stir in chopped spinach and desired amount of milk. Cook for another 20 minutes or until cheese is completely melted. Stir to combine and serve!
Servings
Serves 8.
Storage and Reheating
Store the leftover spinach queso cheese dip in an airtight container in the fridge for up to 1 day. To reheat, place in a microwave-safe dish and heat in 30-second increments until melted. You can add a splash of milk to make it creamier, if needed.
Holly’s Tips for The Best Spinach Queso Dip:
- Always Use The Highest-Quality Produce: Freshly chopped spinach melts better and adds vibrant color and texture to your creamy spinach queso dip. Avoid frozen spinach as it can make the dip too watery.
- Adjust The Spice If Needed: Adjust the amount of jalapeño or use mild Rotel for a less spicy version. For a bolder kick, leave seeds in or add extra chopped chili.
- Play With The Consistency If Desired: Add milk one tablespoon at a time to reach your preferred dip thickness. For a thinner, pourable queso, use all 3–4 tablespoons.
- Stovetop vs. Slow Cooker: Needing it ready fast? Use the stovetop method for a ready-in-20-minutes queso. Planning ahead for a party? The slow cooker keeps the dip warm for hours and allows flavors to meld.
Frequently Asked Questions:
You can make this cheesy spinach dip quickly on the stovetop in about 20 minutes or use a slow cooker for a hands-off option. Both methods work fine and deliver the same delicious result.
Yes, feel free to prepare the dip in advance and store it in an airtight container in the fridge for up to 1 day. Reheat gently in the microwave, adding a splash of milk if needed.
Stir in 3-4 tablespoons of milk one at a time until the dip reaches your desired thickness. Use all the milk for a thinner, pourable queso or less for a thicker, scoopable version.
To make Spinach Queso Dip vegetarian, ensure the 3 cheeses are labeled vegetarian-friendly, meaning they use microbial or vegetable rennet instead of animal rennet, and use regular butter or plant-based butter. To make this dip fully vegan, replace the cream cheese with a vegan cream cheese made from cashews, almonds, or soy, swap the shredded cheeses with vegan melting cheeses like Daiya, Follow Your Heart, or Violife, and use vegan butter along with unsweetened plant-based milk such as almond, oat, or soy. The Rotel, jalapeño, and fresh spinach can remain the same. Cook as directed.
Good news! This Spinach Queso Dip is naturally gluten-free. Serve it with gluten-free dippers: certified gluten-free tortilla chips, crackers, or bread instead of regular bread or chips that may contain wheat. Always double-check packaged ingredients like Rotel or shredded cheese to ensure they are labeled gluten-free, as some processed foods may contain additives or cross-contamination.
Similar Recipes
Craving something similar? Try my Crock Pot Queso Blanco Dip next.
Looking for another comforting appetizer? Make my Warm Bean Dip for Taco Tuesday, or my Warm Pizza Dip for game day.
Wanting something different? Give these sweet party dips a try: Cookie Dough Dip, Brownie Batter Dip, and Strawberry Cheesecake Dip.
Have you made this Spinach Queso Dip recipe? 💚
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SpinachQuesoDip #LifeInTheLofthouse
Spinach Queso Dip
Ingredients
- 1 block (8 ounces) cream cheese, cut into 1-inch cubes
- 12 ounces white American cheese, shredded
- 4 ounces pepper-jack cheese, shredded
- 1 Tablespoon salted butter
- 1 can (15 ounces) Rotel (diced green chilies and tomatoes), drained
- 1/2 Tablespoon minced jalapeno (optional)
- 1 ½ cups freshly chopped spinach leaves
- 3 to 4 Tablespoons milk
- Tortilla Chips, Sliced Veggies and Bread, to serve with dip
Instructions
Stovetop Instructions
- Combine the cream cheese, American cheese, pepper-jack cheese, butter, Rotel and jalapeno in a large saucepan. Turn heat to medium and stir until everything melts together.
- Once cheese has melted, stir in the chopped spinach and one tablespoon of milk at a time, until cheese dip reaches your desired consistency. (I like mine on the thinner side so I use all 4 Tablespoons.)Transfer dip to a serving dish and enjoy!
Slowcooker Instructions
- Place cream cheese, American cheese, pepper-jack cheese, butter, Rotel and jalapeno in a greased slow cooker. (I use the 4 quart size for this dip.)Cover with lid and turn heat to the low setting. Cook for one hour. Remove lid and stir in chopped spinach and desired amount of milk. Cook for another 20 minutes or until cheese is completely melted. Stir to combine and serve!
Notes
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
