Description
A creamy and cheesy spinach dip that’s perfect for serving with tortilla chips.
Ingredients
Scale
- 16 ounces Velveeta Queso Blanco, (cubed)
- 2 cups (226 g) pepper jack cheese, (shredded)
- 1 block (8 ounces) cream cheese, (softened)
- 1 box (10 ounces) frozen chopped spinach, (thawed, drained well)
- 1 tablespoon garlic, (minced)
- 1 can (10 ounces) Rotel (diced tomatoes with green chiles), (drained)
- 2 teaspoons Cajun seasoning
- ½ cup (119 g) heavy whipping cream
- ½ cup (115 g) sour cream
- Tortilla chips, (for serving)
Instructions
- Preheat oven to 375°F (190°C).
- In a large (10-inch) oven-safe skillet, combine the Queso Blanco, pepper jack cheese, cream cheese, spinach, garlic, drained Rotel, and Cajun seasoning.
- Pour in the heavy cream and gently stir together.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbling around the edges. Stir gently halfway through to help everything melt evenly.
- Carefully remove from the oven and stir in the sour cream.
- Let rest for 5 minutes before serving.
- Serve warm, straight from the skillet, with tortilla chips for dipping.
Notes
- This dip can be made ahead of time and baked just before serving.
- Adjust the level of Cajun seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg