She Strengthens

Spinach Queso Blanco: A Fresh Twist on a Classic

Get Ready to Dip

Looking for a creamy, cheesy dip that’s perfect for snacking or entertaining? Look no further than this Spinach Queso Blanco recipe, straight from The Homesick Texan’s new cookbook. This innovative take on traditional queso adds a burst of freshness with sautéed baby spinach, roasted Anaheim chiles, and a sprinkle of crunchy pico de gallo.

The Secret to Success: Quality Ingredients

For the best flavor and texture, be sure to use high-quality white American cheese from your local grocery store deli. This will give your queso a rich, velvety consistency that’s hard to resist. Fresh pico de gallo and sliced avocado add a delicious contrast in texture, while tortilla chips provide the perfect vessel for scooping up every last bite.

Spinach Queso Blanco Recipe

Yield: 6-8 servings
Difficulty: Easy
Total Time: 30 minutes
Active Time: 30 minutes

Ingredients:

For the queso:

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 cup chopped fresh baby spinach
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 2 tablespoons cornstarch
• 1 cup whole milk
• 1 cup water
• 1 pound white American cheese, shredded
• 4 Anaheim chiles, roasted, peeled, seeded, and diced
• Pico de gallo, for topping
• 1 avocado, halved, pitted, peeled, and sliced
• Tortilla chips, for serving

For the pico de gallo:

• 2 1/4 cups diced grape tomatoes
• 2 jalapeños, seeded and diced
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons olive oil

Instructions:

Make the Pico de Gallo:

Combine tomatoes, jalapeños, onion, garlic, cilantro, salt, cumin, lime juice, and olive oil in a bowl. Mix well, then refrigerate for 30 minutes to allow flavors to meld.

Make the Queso:

Melt butter in a medium saucepan over medium-low heat. Add garlic and cook for 30 seconds. Add spinach and cook, stirring occasionally, until wilted, about 5 minutes. Season with salt and cayenne, then drain spinach in a colander. Rinse and wipe out saucepan, then add cornstarch, milk, and water. Whisk until well combined, then bring to a simmer over medium-low heat, stirring constantly. Cook for a couple of minutes, until mixture begins to thicken. Add cheese, turn down heat to low, and cook, stirring, until cheese has melted. Stir in spinach and Anaheims. Taste and adjust seasonings as needed. Transfer queso to a serving bowl, small slow cooker, or chafing dish over a flame. Top with pico de gallo and sliced avocado. Serve warm with tortilla chips.