Chili’s White Spinach Queso made with fresh spinach and three cheeses served in a still warm skillet in just 10 minutes! The perfect appetizer recipe your whole family will love.
We love cheese dips around here like my absolute favorite Baked Fontina Cheese Dip or Artichoke Cheese Dip. But when we go to Chili’s (I am addicted to their chips and salsa) for appetizers I am ALL about the cheese dips.
White Spinach Queso Dip can be made a lot of different ways and with varying ingredients. I chose to stick to Chili’s mild spinach flavor for this recipe but you could certainly add in some fun ingredients.
Try adding in chopped artichoke hearts or some jalapenos. A can of finely diced tomatoes that have been drained well would also be a great addition. Spices! Adding heat to the dish would be great too.
What are the best chips for queso?
I find with cheese dips the most important thing to remember is the quality of the chips. I know this is going to sound counterproductive but the best chips I would recommend are Chili’s. They have these paper thin super crispy chips that are AMAZING.
So when we have parties or I make dips I have my husband pick up chips from them, they’re really inexpensive and you get a huge bag of them. We’ve had them stay fresh for a couple of weeks too in case you can’t finish them on the first pass.
The BEST Restaurant Salsa
When it comes to choosing a good pico de gallo, I PROMISE you, you want to use my recipe for Guapo’s Pico de Gallo. I am a huge fan of chips and salsa everywhere I go, and when I tell you this is the best restaurant salsa you will ever eat… I am not kidding.
And I know the ingredients are unique, but it is your delicious, traditional restaurant pico de gallo once you mix it all up. TRY IT, then tell me what your thoughts are about it!
Tools used in the making of this Chili’s White Spinach Queso Recipe:
Cast Iron Skillet: This is my most used pan in my kitchen and it will keep your queso melty the longest.
Chili's White Spinach Queso (Copycat)
- Yield: 12 Servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Course: Dip
- Cuisine: American/Mexican
- Author: Sabrina Snyder
- 1 tablespoon canola oil
- 2 cups baby spinach leaves
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup whole milk
- 1/2 teaspoon garlic powder
- 8 ounces white American cheese
- 2 cups Jack cheese
- pico de gallo salsa optional
- queso fresco crumbles optional
- guacamole optional
Note: click on times in the instructions to start a kitchen timer while cooking.
- Set the oven to broil.
- In a cast iron skillet add the canola oil on medium high heat.
- Add the spinach and cook until just wilted, then remove from the pan.
Add the butter to the pan, then the flour, stir and cook for 20 seconds before adding in the milk slowly.
- Add in the garlic powder and whisk well before adding in the cheeses.
Stir the mixture for 1-2 minutes until thick and bubbly then add in the spinach and stir.
Broil for 1-2 minutes or until golden brown on top.
- Top with salsa, queso and guacamole (optional).
Yield: 12 Servings, Amount per serving: 182 calories, Calories: 182g, Carbohydrates: 2g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 444mg, Potassium: 88mg, Sugar: 1g, Vitamin A: 17.5g, Vitamin C: 1.7g, Calcium: 36g, Iron: 2.5g
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