Spinach Queso Dip Recipe 445

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SPICY SPINACH QUESO DIP



Spicy Spinach Queso Dip image

This creamy spinach dip recipe gets its kick from Ro*Tel tomatoes and its smooth, creamy texture from Velveeta and cream cheese. Velveeta® and Philadelphia® are registered trademarks of Kraft Foods, Inc. Ro*Tel® is a registered trademark of ConAgra Foods RDM, Inc.

Provided by ReadySetEat

Categories     Appetizer/Snack

Time 15m

Yield 38

Number Of Ingredients 4

1 pkg (10 oz each) Birds Eye® Chopped Spinach (do not thaw)
1 lb (16 oz) Velveeta®, cut into 1/2-inch cubes
1 pkg (8 oz each) Philadelphia® Cream Cheese, cut up
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

Steps:

  • Place spinach in large microwaveable bowl. Microwave on HIGH 5 minutes.
  • Stir in remaining ingredients. Microwave on HIGH 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.
  • Serve hot with crackers or assorted bread cubes.

Nutrition Facts : @id https, Calories 57 calories

SPINACH QUESO DIP RECIPE - (4.4/5)



Spinach Queso Dip Recipe - (4.4/5) image

Provided by á-26060

Number Of Ingredients 4

lb Velveeta cheese, cubed
1 (10 oz) can Rotel tomatoes
1 (8 oz) package TGI Friday's Frozen Spinach Artichoke Dip
Peel back a corner of the frozen dip and microwave on HIGH for 2 minutes. Set aside.

Steps:

  • In a large microwave-safe dish, combine undrained Rotel and Velvetta cheese. Microwave on HIGH 5 minutes or just until cheese melts. Remove from microwave; stir in partially cooked spinach and artichoke dip. Microwave for an additional 3 minutes, or until cheese is melted. Stir until mixture is well blended. Serve wtih tortilla chips.

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

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

SPINACH CON QUESO DIP



Spinach Con Queso Dip image

This creamy dip is excellent warm with fresh vegetables or with freshly made flour tortilla chips (I cut tortillas into triangles and bake or fry them with vegetable oil). If you have a taste for something a bit spicier, add some finely minced jalapeno, serrano or habanero chiles. Delicious!

Provided by BAJATHECAT

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 40m

Yield 10

Number Of Ingredients 6

2 ½ pounds shredded pepper Jack cheese
1 ¼ cups whole milk
½ pound sweet onions, minced
½ pound tomatoes, seeded and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
½ large red bell pepper, minced

Steps:

  • Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes.
  • Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.

Nutrition Facts : Calories 484.4 calories, Carbohydrate 9.5 g, Cholesterol 124.8 mg, Fat 37.7 g, Fiber 1.2 g, Protein 26.4 g, SaturatedFat 20.9 g, Sodium 714.8 mg, Sugar 3.4 g

QUESO SPINACH BACON DIP RECIPE - (4.4/5)



Queso Spinach Bacon Dip Recipe - (4.4/5) image

Provided by critty

Number Of Ingredients 8

6 slices bacon, chopped
1/3 cup shallots, finely minced
2 cups spinach leaves, sliced, firmly packed
8 ounces Neufchatel cream cheese
1/2 cup Monterey Jack cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 cup 2% milk
1 cup Daisy Brand Sour Cream

Steps:

  • Cook the chopped bacon in a medium skillet over medium heat until crisp, stirring frequently. Remove from the skillet to a small bowl. Drain all but 2 tablespoons of the drippings from the skillet. Add the shallot and cook for 1 minute, stirring occasionally. Add the spinach. Cook for an additional minute, stirring occasionally. Remove to a small bowl. Add the cream cheese, shredded cheese, grated cheese, milk, and sour cream to the skillet. Cook over low heat until melted and thoroughly heated. Fold in the spinach/shallot mixture and all but 1 tablespoon of the bacon. Garnish with the remaining bacon. Serve with crisp crackers or pita chips.

J ALEXANDERS SPINACH QUESO DIP RECIPE



J Alexanders Spinach Queso Dip Recipe image

Provided by Fatima

Categories     Appetizer     Dip

Time 30m

Number Of Ingredients 14

5 oz frozen spinach, (chopped)
2 tbsp butter
1/2 tsp olive oil
1 small onion, (diced)
4 oz green chilies
2 tbsp flour
32 oz Velveeta Mexican, (1 pack)
1/2 pint heavy whipping cream
1.5 oz cream cheese
1 tsp salt, (or to taste)
2 tsp black pepper
1 tbsp sugar
1/2 cup fresh cilantro, (chopped)
1/2 tsp paprika powder ((optional))

Steps:

  • To cook the spinach, heat the olive oil in a pan
  • Add your chopped spinach to the pan and cook until wilted, set aside
  • In a medium saucepan, heat the butter
  • Once melted, add the onion and cook until translucent
  • Then add the flour and mix until it forms a roux
  • Then add the spinach and green chilies, stir to combine
  • Now add the heavy cream and stir until well combined
  • Bring to a boil
  • Once boiled, reduce the heat
  • Now gradually add the Velveeta and cream cheese, mixing to combine
  • Once combined, add the paprika(optional), salt, and pepper along with the sugar and mix
  • Finally, add the cilantro and stir it in
  • Serve right away
  • Enjoy the creamy goodness!

Nutrition Facts : Calories 327 kcal, ServingSize 1 serving

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

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 QUESO DIP



Spinach Queso Dip image

A simple at home recipe for restaurant style queso dip, with spinach for extra flavor and nutrition. Saw this on pinterest, from the blog bakeyourday. Yum, good stuff!

Provided by Sharon123

Categories     Spinach

Time 25m

Yield 3 cups

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup yellow onion, diced
2 green onions, sliced thin (green and white parts)
1 jalapeno pepper, seeded, diced
12 ounces white American cheese, cubed
4 ounces monterey jack pepper cheese, shredded
1/2 cup milk (anything but skim or non fat)
1 (15 ounce) can diced tomatoes and green chilies, drained
8 ounces frozen chopped spinach, drained, excess water squeezed out
1/2 cup fresh cilantro, chopped

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onions and jalapeno with a small pinch of salt. Saute for about 6 minutes, until soft and fragrant. Add the cheeses and milk, stirring constantly until cheeses are melted.
  • Add the canned tomatoes, spinach and cilantro, and stir well to combine.
  • Transfer to a serving dish and serve with tortilla chips.
  • Reheat in the microwave or serve in a small slow cooker to keep warm for a longer period of time.
  • Enjoy!

Nutrition Facts : Calories 684.8, Fat 50.6, SaturatedFat 27, Cholesterol 112.7, Sodium 1957.3, Carbohydrate 23.6, Fiber 3.1, Sugar 2.3, Protein 37.4

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