This Spinach Queso Dip is warm, creamy, and packed with melty cheese, a pop of garlic, and just the right kick from Cajun seasoning. It’s the kind of easy, crowd-pleasing appetizer that disappears fast! I am going to add it to my list of Super Bowl Foods, and it is also great for the holidays, or any night you want something hot and cheesy straight from the skillet. If you love rich, melty dips like this, check out my Cowboy Queso, too!

Skillet of Spinach Queso Dip on a wooden table with tortilla chips around.

Ingredients & Substitutions

Velveeta Queso Blanco: This melts unbelievably smoothly for that classic, creamy queso texture. I also use it in my Chicken Bacon Ranch Queso and Street Corn Queso, both of which you will want to try, too! You can swap in the original yellow Velveeta for a slightly stronger cheddar flavor.
Pepper Jack Cheese: Adds a little heat and tons of stretch. Monterey Jack works for a milder dip.
Cream Cheese: Softened cream cheese helps thicken the dip and makes it extra velvety. Neufchâtel (less fat) works, too.
Frozen Chopped Spinach: Thaw and squeeze it really well; any extra water will thin the queso. Fresh sautéed spinach (about 4 cups cooked down) is also an option.
Garlic: Fresh garlic brings a savory boost. Garlic powder works in a pinch (start with 1/2 teaspoon).
Rotel (drained): The tomatoes and chiles add acidity and mild heat. Use mild or hot, depending on your crowd or preference.
Cajun Seasoning: Brings warmth and depth. Homemade or store-bought both work; just taste as you go since blends vary in saltiness.
Heavy Whipping Cream: Loosens the mixture so it melts evenly. Whole milk works, though the dip will be slightly less rich.
Sour Cream: Stirred in at the end for tang and extra creaminess. Greek yogurt is a fine substitute.

Dipping a tortilla chip into a skillet of Spinach Queso Dip.

FAQs

Can I make this in a slow cooker?

Yes. Combine everything except the sour cream in a slow cooker, then cook on low for 1 1/2 to 2 hours, stirring occasionally. Once fully melted, stir in the sour cream, switch to warm, and serve straight from the pot.

Can I make this without Velveeta?

You can, but the texture won’t be quite as smooth. Use an extra 2 cups of shredded Monterey Jack or pepper jack plus 2-3 tablespoons of heavy cream to help everything melt evenly.

Can I use fresh spinach instead of frozen?

Yes, just sauté about 4 packed cups of fresh spinach until wilted, then chop and squeeze out as much moisture as possible before adding it to the dip.

What add-ins work well with Spinach Queso Dip?

Cooked crumbled chorizo, browned ground beef, roasted corn, or black beans all mix in beautifully. Add them after baking so the queso stays silky and smooth.

Can I make this dip without an oven-safe skillet?

Yes! You can make this entirely on the stovetop. Use a large, heavy-bottomed pot or nonstick skillet instead of an oven-safe pan. Combine the cheeses, spinach, garlic, drained Rotel, and Cajun seasoning over low to medium heat, then stir in the heavy cream. Cook slowly, stirring often, until the cheeses are melted and the dip is creamy. Remove from heat, stir in the sour cream, and let it sit for a few minutes to thicken before serving with tortilla chips. If it seems too thick, add a splash of milk or extra cream.

Small black bowl of Spinach Queso Dip surrounded by tortilla chips.

Serving Ideas

Serve with tortilla chips, pita chips, or warm flour tortillas.
Pair it with a fresh vegetable tray. Carrots, celery, and bell peppers all hold up well to thicker dips.
Spoon into mini bowls for a quick party appetizer alongside fresh veggies.
Add cooked chorizo or seasoned ground beef on top for a heartier game-day spread (keep the queso recipe itself unchanged).

Small black bowl of Spinach Queso Dip surrounded by tortilla chips and with a hand holding a dip covered chip above it.

How to Store Spinach Queso Dip

Store leftover spinach queso in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, stirring often to keep it smooth and creamy. If it thickens, add a splash of heavy cream to loosen it. This dip doesn’t freeze well; the texture becomes grainy after thawing.