Description
A creamy and cheesy dip made with Velveeta Queso Blanco and pepper jack cheese, perfect for serving with tortilla chips.
Ingredients
Scale
- 16 ounces Velveeta Queso Blanco, (cubed)
- 2 cups pepper jack cheese, (shredded)
- 1 block cream cheese, (8 ounces, softened)
- 1 box frozen chopped spinach, (10 ounces, thawed, drained well)
- 1 tablespoon garlic, (minced)
- 1 can Rotel (diced tomatoes with green chiles), (10 ounces, drained)
- 2 teaspoons Cajun seasoning
- ½ cup heavy whipping cream, (119 g)
- ½ cup sour cream, (115 g)
- Tortilla chips, (for serving)
Instructions
- Preheat oven to 375°F (190°C).
- In a large (10-inch) oven-safe skillet, combine the Queso Blanco, pepper jack cheese, cream cheese, spinach, garlic, drained Rotel, and Cajun seasoning.
- Pour in the heavy cream and gently stir together.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbling around the edges. Stir gently halfway through to help everything melt evenly.
- Carefully remove from the oven and stir in the sour cream.
- Let rest for 5 minutes before serving.
- Serve warm, straight from the skillet, with tortilla chips for dipping.
Notes
- For a spicier version, add diced jalapeños or a sprinkle of cayenne pepper.
- This dip can be made ahead of time and baked when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg