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How To Make Espinaca (Queso Blanco with Spinach)
Our espinaca or queso blanco recipe is irresistible, a creamy white dip made even more enjoyable with a spinach, you’re going to want more!
Serves:
Ingredients
- 1tbspcanola oil
- ½cupwhite onion,diced, about half a small onion
- 1jalapeno pepper,diced, seeded if desired
- ¾cupmilk,or half and half
- 1lbwhite melting cheese,shredded, such as asadero cheese, or white cheese, or American cheese
- 4ozPepper Jack cheese,or Monterrey Jack cheese, thinly sliced, or shredded
- 15ozRotel diced tomatoes and chilis,1 can
- 2cupsbaby spinach,fresh, roughly chopped
- ½cupcilantro,fresh, chopped
Instructions
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Heat the oil in a saucepan over medium-high heat. Add the onion and jalapeno, and saute for 4 to 5 minutes until the onion is translucent.
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Lower heat to medium-low, then gradually add milk and cheeses.
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Stir together slowly for a few minutes until melted. Add the Rotel, spinach, and cilantro, and stir until combined. Remove from stove.
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Pour into a bowl and serve immediately with chips. Or transfer dip to a crock-pot to keep warm.
Recipe Notes
For an extra flavor and spicy kick, you may add an extra chipotle or poblano pepper to this dip. You would just pop this in at the same time as the jalapeno.
Nutrition
- Calories: 549.31kcal
- Fat: 42.17g
- Saturated Fat: 22.87g
- Trans Fat: 1.08g
- Monounsaturated Fat: 11.76g
- Polyunsaturated Fat: 2.65g
- Carbohydrates: 13.65g
- Fiber: 5.25g
- Sugar: 8.47g
- Protein: 31.02g
- Cholesterol: 116.38mg
- Sodium: 846.97mg
- Calcium: 869.37mg
- Potassium: 618.43mg
- Iron: 1.71mg
- Vitamin A: 382.98µg
- Vitamin C: 54.96mg
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