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A bowl of warm queso is the first thing people gather around at a game-day spread. This spinach queso dip has fresh pico de gallo stirred in where most recipes use Rotel, so the fresh tomatoes, onions, and peppers give every scoop a freshness you don’t get from the canned stuff. It’s one pot and about 20 minutes, with a slow cooker option if you’d rather set it and stir now and then. Set this queso dip with spinach out next to a big bowl of tortilla chips, and it’s ready for the whole crowd.
My daughter asked me to create this one, and I was happy to. My family loves snacky food, game day food as we call it around here, and any kind of queso sits at the top of that list. I already have a few queso recipes on the site, along with a Mexican spinach dip and a slow cooker spinach artichoke dip, so I wanted this one to have a fresh element of its own.
I tried and tested a lot of variations before I landed on this one. I swapped the Rotel for pico de gallo, and I leave it undrained because the juices are part of the dip. We loved the flavor it added. It all melts together in one pot with the Mexican Velveeta, cream cheese, and shredded cheese, and I tested it on the stovetop and in my 6 quart multicooker on the slow cooker setting, so you can make it whichever way fits your day.
Why You’ll Love This Spinach Queso
A few things set this one apart from the spinach queso dips you’ve probably seen.
- One pot. Everything melts in one heavy-bottomed pot, multicooker, or slow cooker, so you have only one thing to wash.
- Slow cooker friendly. A multicooker on the slow cooker setting or a Crockpot works too, and the FAQ below has the settings.
- You pick the heat. Taste it first, then stir in diced jalapeño only if you want more.
- A gluten-free swap. If you need it gluten-free, the Velveeta swap has its own section below.
Ingredients Needed for Spinach Queso
- Mexican Velveeta: It’s the base of the dip, melting smooth and setting the consistency while bringing flavor and salt.
- Cream cheese: Let it come to room temperature and cube it so it melts into the Velveeta without lumps, and it makes the dip creamier.
- Sour cream: A little adds tang and helps loosen the cheese.
- Pico de gallo: The fresh tomatoes, onions, and peppers give the dip a freshness canned Rotel doesn’t, so don’t drain it, because the juices are part of the dip. I use medium, and my go-to is Incredible Fresh Pico de Gallo.
- Green chilies: They add a mild green chile flavor, and they go in undrained for the same reason as the pico.
- Frozen chopped spinach: It’s already chopped, so there’s no prep beyond thawing it, and you need to drain it and squeeze it dry, because extra water makes the dip runny.
- Elote seasoning: It brings flavor and salt to the dip, so taste before adding more. I use my homemade elote seasoning.
- Sharp cheddar and Monterey blend: The cheddar adds sharp flavor and the Monterey blend adds melt, and shredding your own gives the best result, since pre-shredded cheese has a coating that can keep it from melting smoothly.
- Diced jalapeño (optional): Taste the dip first, since the Velveeta and elote seasoning already bring flavor and salt, then add jalapeño only if you want more heat.
- Heavy cream or milk (optional): Use a splash only if the dip is thicker than you like.
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How to Make Spinach Queso Dip
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Melt the Base
In a large, heavy-bottomed pot or multicooker over medium-low heat, add the Velveeta, cream cheese, sour cream, pico de gallo, green chilies, spinach, and elote seasoning. Stir often until melted, about 10 to 12 minutes. Do not let it boil.
Step 2 | Stir in the Shredded Cheese
Stir in the cheddar and Monterey blend a handful at a time, letting each handful melt before you add the next, until the dip is smooth and combined.
Taste it. Stir in diced jalapeño if you want more heat.
If the dip is thicker than you like, thin it with a splash of heavy cream or milk.
Step 3 | Garnish & Serve Warm
Top with diced tomatoes, jalapeños, and cilantro, something to make it pretty. Serve warm with tortilla chips.
Variations & Substitutions
- Regular Velveeta: Use original Velveeta in place of the Mexican Velveeta and add diced jalapeño to taste.
- No elote seasoning: I have a homemade elote seasoning you can make. You could also use taco seasoning or add ½ teaspoon cumin and ½ teaspoon chili powder, then adjust to taste.
Gluten-Free Spinach Queso Dip
There’s no flour in this dip, but Velveeta isn’t labeled gluten-free. If you need it gluten-free, use Great Value Melt’n Dip Easy Melt Cheese in place of the Mexican Velveeta, it currently shows as gluten-free in the Fig app. Add extra diced jalapeño or diced green chilies to make up for the heat.
Check the labels on the pico de gallo, green chilies, elote seasoning, shredded cheeses, and tortilla chips too. If you or someone you’re serving has celiac disease, check every label carefully, since formulations can change without notice.
Recipe Tips
- Keep the heat low. Steady medium-low heat until everything melts, because boiling can make the dip separate.
- Squeeze the spinach dry. Thaw it, drain it, and squeeze it dry, since extra water makes the dip runny.
- Shred your own cheese. Shredding the cheddar and Monterey yourself gives you the best result.
What to Serve With Spinach Queso Dip
Serve it warm with tortilla chips, and put out my Homemade Guacamole and Restaurant Style Salsa next to it. Put the queso in the middle of the table, and fill in around it with the rest.
For a full game day spread, add Pepperoni Pizza Pinwheels and Loaded Tater Tot Cups, then finish with something sweet like Touchdown Turtle Brownie Bites or S’mores Muddy Buddies.
Storage and Reheating
Storage: Keep leftovers in the refrigerator for 3 to 4 days.
Reheat: Warm it with a splash of milk, stirring often.
Frequently Asked Questions
Yes. I use a 6-quart slow cooker on low for 2 hours, stirring occasionally, and add the shredded cheese all at once.
Yes, you can skip it. Start with half of the spinach and add more as you need it, then use more shredded cheese to get the consistency you like.
Yes, Rotel works in place of the pico de gallo. I went with pico because I wanted a fresh element in the dip.
More Game Day and Queso Recipes
- White Queso Dip: A restaurant-style queso blanco.
- Ground Beef Queso Dip: A queso with ground beef when you want something heartier.
- Frito Corn Salad: This also pulls double duty and is great as a dip.
- Buffalo Chicken Sliders: A hand-held game day main.
- Lemon Pepper Wings: Bright and delicious wings.
- Slow Cooker BBQ Little Smokies: Another delicious slow cooker appetizer.
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Queso Spinach Dip
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Ingredients
- 32 oz. Mexican Velveeta - cut into cubes
- 8 oz. cream cheese - room temperature, cut into cubes
- ½ cup sour cream
- 16 ounces container medium pico de gallo - undrained (I use Incredible Fresh Pico de Gallo)
- 4 ounces can diced green chilies - undrained
- 10 ounces frozen chopped spinach - thawed, drained, and squeezed dry
- 2 teaspoons elote seasoning
- 1 ½ cups shredded sharp cheddar
- 1 ½ cups shredded Monterey jack - or blend
- diced jalapeño - optional, to taste
- heavy cream or milk - optional, for thinning
Instructions
- In a large heavy bottom pot or a multicooker, over medium-low heat, add the Velveeta, cream cheese, sour cream, pico de gallo, green chilies, spinach, and elote seasoning. Stir often until melted, about 10 to 12 minutes. Do not let it boil.
- Stir in the cheddar and Monterey blend a handful at a time, letting each melt before adding the next, until smooth and combined.
- Taste. Stir in diced jalapeño if you want more heat.
- If the dip is thicker than you like, thin with a splash of heavy cream or milk.
- Serve warm with tortilla chips
- Garnish with diced tomatoes, jalapenos and cilantro – something to make it pretty.
Notes
- Keep the heat low: steady heat until melted. Boiling can make the dip separate.
- Don’t drain the pico or chiles: the juices are part of the dip.
- Squeeze the spinach dry: extra water makes the dip runny.
- Shredding your own cheese gives you the best result.
- Taste before adding jalapeño: the Velveeta and elote seasoning already bring flavor and salt.
- If you do not want to use Velveeta you can skip it. You may want to start with half of the spinach, add as you need more. Then adjust by using more shredded cheese to get the consistency you like.
- If you do not have elote seasoning, I have a homemade elote seasoning you can make. You could also use taco seasoning or add ½ teaspoon cumin and ½ teaspoon chili powder. Then adjust to taste.
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
