Description
This easy, cheesy vegetarian espinaca dip combines creamy cheeses, fresh spinach, and a hint of spice for a crowd-pleasing appetizer or cozy lunch. Perfect for parties, potlucks, or a comforting midday meal.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 fresh jalapeño, seeded and finely chopped
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 8 oz cream cheese, softened
- 1 cup whole milk
- 8 oz white American cheese, cubed
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced tomatoes with green chilies (like Rotel), drained
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- Freshly ground black pepper, to taste
Instructions
- Melt butter in a large saucepan over medium heat. Add diced onion and cook for 2-3 minutes until translucent.
- Stir in garlic and jalapeño. Sauté for 1 minute, just until fragrant.
- Add thawed, well-drained spinach and cook another minute, stirring to combine.
- Reduce heat to low. Add cream cheese, stirring until fully melted and smooth.
- Pour in milk slowly, whisking constantly, until the mixture is creamy.
- Stir in white American cheese and Monterey Jack, adding in small batches. Let each addition melt before adding the next.
- Mix in diced tomatoes with green chilies, salt, cumin, smoked paprika, and black pepper.
- Continue stirring over low heat until everything is melted and the espinaca dip is silky and bubbling.
- Taste and adjust salt or spice as needed. Serve immediately with chips or veggies.
Notes
For best results, squeeze as much water as possible from the spinach to prevent a watery dip. Use freshly shredded cheese for smoother melting. Adjust jalapeño to taste for more or less heat. For a gluten-free version, ensure all cheeses and canned tomatoes are certified gluten-free. Leftovers can be reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1/6 of recipe (approx. 1/2 cup)
- Calories: 270
- Sugar: 3
- Sodium: 750
- Fat: 23
- Saturated Fat: 14
- Carbohydrates: 7
- Fiber: 2
- Protein: 11
Keywords: homemade espinaca dip, vegetarian dip, cheesy lunch, easy espinaca recipe