Get your oven ready and set to high heat.
Set your large frying pan aside, leaving it exposed to another heat source. Pour in the canola oil. Fry using medium-high heat.
Add in your fresh spinach leaves. Cook for about 2 minutes until the leaves are completely dehydrated. Transfer the dry spinach leaves into a small bowl.
Add butter to the frying pan, pour in your flour, and stir. Cook for about 25 seconds, then pour in the milk slowly.
Sprinkle in garlic powder and chili powder. Mix well before adding the Jack and American cheese.
Stir the condiments mixture for about 2 minutes until it becomes thick and forms bubbles. Pour the dry spinach leaves and continue to stir.
Transfer the partially prepared Chili’s spinach queso dip into the oven and cook with high heat for about 4 minutes until it turns golden brown.
Top your chili’s spinach queso dip with any of these toppings; Cilantro leaf, Pico gallo salsa, guacamole, or queso fresco crumbles.