Spinach Con Queso

Totally free of processed cheese, this Spinach Con Queso is easy to make at home and taste just as fresh as if you got it at a restaurant!

Course Appetizer

Cuisine American, Mexican

Keyword spinach con queso, white spinach con queso

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 204kcal

Author Kelli Shallal MPH RD

Ingredients

1 tablespoon butter
5 teaspoons flour
12 ounces 2% milk
4 ounces half and half
8 ounces sharp cheddar cheese shredded
4 ounces pepperjack cheese shredded
1 tablespoon garlic powder
⅛ teaspoon black pepper
½ onion, chopped
2 cloves garlic chopped
1 tablespoon avocado oil
1 can tomatoes and green chile
8 ounces frozen spinach thawed and squeezed dry

Instructions

Saute chopped onion and garlic in a small pan for 2-3 minutes until translucent and golden on medium. Add in a can of tomato/ green chile and let simmer on medium-low.
In a large nonstick skillet melt 1T butter on medium-low. Whisk 5 teaspoon flour with ½ cup milk and add to the pan. Slowly add in the remainder of milk and half and half. Whisk constantly for 7-10 minutes until sauce thickens.
Turn off heat and add in garlic, pepper, and pepper jack cheese. Whisk to melt the cheese and add in ¼ cup of cheddar at a time whisking constantly to melt. Continue until all the cheese is added. Add in tomato/onion mix and spinach. Serve immediately or transfer to a fondue pot or crockpot until ready to serve.

Notes

You'll want to serve this dip immediately, although it does reheat nicely! If I'm serving it at a party, I'll let it in a mini crockpot so that people can serve themselves whenever they want. The only problem with that is the mini crackpots is they can get REALLY hot and thin out the dip. So, watch the heat, because this dip will thin out when it gets too hot, and thicken up as it cools. Either way, it's still delicious, though!

Nutrition