One of my guilty pleasures is chips and Espinaca Queso dip. This creamy blend of cheese, spinach and jalapenos has become my favorite queso dip. It’s made with Velveeta Queso Blanco which I know isn’t the healthiest choice but you just can’t beat the way is melts to perfection. It tastes so good combined with fresh spinach, tomatoes, onions and jalapenos. I made Tex-Mex burrito bowls and spooned some of this creamy cheese over top. I got thumbs up all around!
Drizzle olive oil in a medium non-stick pan. Saute the onions for a few minutes over medium high heat until they become soft and translucent. If using fresh jalapenos, toss them in as well so they can soften up.
8 ounces Velveeta Queso Blanco Cheese, cubed
1/4 cup Red Onion, finely chopped
1/4 cup Tomato, chopped
1/4 cup Pickled or Fresh Jalapeno, chopped
1 tablespoon Pickled Jalapeno Juice, optional
1/2 cup Fresh Spinach, chopped
1/4 cup Half and Half
Drizzle olive oil in a medium non-stick pan and saute onions over medium high heat until they become soft and translucent. If using fresh jalapenos, toss them in and saute along with the onions.
Add the cheese cubes and turn the heat down to medium. Add the half and half and stir until all the cheese has melted. Add the pickled jalapeno, tomato and spinach. Stir a minute more allowing the spinach to wilt. Serve with chips or your favorite Mexican dish.
Makes 2 1/2 cups.