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Chili Spinach Queso Dip

Prep Time 5 mins
Cook Time 1 hr 10 mins
Total Time 15 mins
Course Dip, Side Dish
Cuisine South Western
Servings 10
Calories 150 kcal


  • 2 cups of fresh spinach leaves
  • 2 teaspoonfuls of finely ground chili pepper
  • 2 tablespoonfuls of flour
  • 1/2 tablespoonful of garlic powder
  • 2 tablespoonfuls of butter
  • 2 cups of Jack cheese
  • 8-ounce white American cheese
  • 1 tablespoonful of canola oil
  • 3/4 cup of whole milk


  • Cilantro leaf (optional)
  • Guacamole (optional)
  • Pico de Gallo salsa (optional)
  • Queso fresco crumbles (optional


  • 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.
Keyword Chili spinach queso dip, healthy side dish, South western recipes