Description
A warm and creamy restaurant-style cheese dip loaded with spinach, Pico de Gallo, and a hint of heat from cayenne pepper. Perfect for entertaining or a cozy snack paired with crispy tortilla chips!
Ingredients
Units
Scale
Main Ingredients
- 5 ounces frozen spinach
- 16 ounces Velveeta queso blanco, cut into large cubes
- 1 1/4 cups whole milk
- 1 1/2 cups prepared Pico de Gallo
- 1/4 cup Parmesan cheese
- 1/4 teaspoon cayenne pepper (adjust for desired spice level)
Instructions
- Prepare the Spinach
Defrost the frozen spinach fully. Once defrosted, squeeze out all excess water to prevent a watery dip. Roughly chop the spinach and set it aside for use later. - Melt the Cheese
In a medium-sized saucepan over medium heat, melt the Velveeta queso blanco. Stir constantly to ensure the cheese melts smoothly without burning. - Whisk in Milk
Gradually add in the whole milk, whisking continuously. This will help incorporate the milk evenly with the melted cheese and achieve a creamy consistency. - Combine Ingredients
Add the prepared Pico de Gallo, chopped spinach, Parmesan cheese, and cayenne pepper to the saucepan. Stir well to combine, ensuring all ingredients are evenly distributed throughout the dip. - Heat and Serve
Continue stirring the mixture over medium heat until it reaches a hot, creamy consistency. The dip will naturally thicken as it sits. Serve immediately with your favorite tortilla chips or vegetables for dipping.
Notes
- Adjust the cayenne pepper to achieve your desired spice level—add more for heat or omit for a mild flavor.
- For smoother results, ensure the spinach is thoroughly squeezed to remove excess water before adding it to the dip.
- If the dip thickens too much as it sits, you can stir in additional milk to loosen it.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
