Published 3/18/14 by: Kaitlin
To be fair, this is essentially a copy cat recipe, but since I did veer a bit from the original ingredients, I thought I’d tell you how I made this heavenly dip for a St. Patrick’s Day party (of all things!). This may be the cheesiest queso I’ve ever had, and I’m not complaining about it! I would definitely serve this to guests with tortilla chips in scoop form because the density of the dip needs an aggressive chip or else you’ll have a pretty sizeable mess. I think I may try this as a drizzle on top of fajitas or burritos this summer. What else have you used queso for?
1 whole white onion
1/2 cup of cilantro
1 cup of half and half cream
16 ounces of American cheese
8 ounces of Pepper Jack cheese
2 cups of baby spinach
1 can of Rotel diced tomatoes and chiles
1 jalapeño pepper
Saute diced onion, shallot and jalapeño with a sprinkle of taco seasoning and extra virgin olive oil in the bottom of a pan or skillet until onions are transparent.
Add cream and cheeses gradually allowing what you’ve added to melt before you add more.
Stir in can of Rotel tomatoes, chopped spinach, and chopped cilantro.
Once your dip is creamy with no lumps, serve with your favorite chips.by