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–+ servings
chilis white spinach queso recipe

Chili's White Spinach Queso Copycat

Few things in life are better than gathering around with friends and family, snacking on delicious bites while sharing stories. For me, nothing beats the fun of a cozy get-together complemented by the creamy goodness of queso.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course dip
Cuisine American, Mexican
Servings 12
Calories 220 kcal

Equipment

  • Cups

Ingredients
  

  • 2 tablespoons unsalted butter – Adds richness.
  • 2 tablespoons all-purpose flour – Thickens the dip just right.
  • 3/4 cup creamy whole milk – Brings creaminess to the mix.
  • 8 ounces smooth white American cheese – The magic ingredient for meltiness.
  • 2 cups shredded Monterey Jack cheese or Pepper Jack for a spicy kick – Adds depth.
  • 1 tablespoon light canola oil – For sautéing the spinach.
  • 2 cups fresh baby spinach leaves – The star feature packed with nutrients.
  • 1/2 teaspoon roasted garlic powder – Boosts that flavor profile.
  • 1 tablespoon finely chopped fresh cilantro – Adds zest and freshness.
  • 1 teaspoon smoked paprika – For a subtle hint of smokiness.

Optional garnishes:

  • Pico de gallo salsa – For a fresh contrast.
  • Queso fresco crumbles – Adds tangy creaminess.
  • Guacamole – For that luscious creamy contrast.

Instructions
 

Step 1: Prepare Your Ingredients

  • Before diving into cooking, I always recommend gathering and prepping all your ingredients. Chop, measure, and lay them out. It makes cooking smooth and stress-free!

Step 2: Sauté the Spinach

  • In a medium saucepan, heat 1 tablespoon of canola oil over medium heat.
  • Add 2 cups of fresh spinach to the pan. Sauté until the spinach is wilted and vibrant green, about 2-3 minutes.
  • Once done, remove it from the heat and set it aside. Don’t skip this step—the sautéing intensifies the spinach flavor!

Step 3: Create the Base

  • In the same saucepan, melt 2 tablespoons of unsalted butter over medium heat.
  • Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly. This mix will base our queso and is called a roux. Cook for a minute to remove any raw flour taste. It should bubble nicely but not brown.

Step 4: Add Milk and Cheese

  • Slowly whisk in 3/4 cup of creamy whole milk, ensuring there are no lumps. Cook for about 2-3 minutes until slightly thickened.
  • Now, toss in the 8 ounces of white American cheese and 2 cups of shredded Monterey Jack cheese. Stir continuously until all the cheese is melted. Your patience will be rewarded with a velvety texture.

Step 5: Season and Finish

  • Stir in 1/2 teaspoon roasted garlic powder, 1 tablespoon of chopped fresh cilantro, and 1 teaspoon of smoked paprika.
  • Finally, fold in the sautéed spinach. Mix well until everything is evenly incorporated.

Step 6: Serve it Up

  • Transfer your luscious queso into a warm serving bowl. You can garnish it with pico de gallo, queso fresco, and guacamole if desired.
  • Serve immediately with tortilla chips or cut-up veggies.

Notes

  • Use Quality Cheese: Opt for good-quality cheese for the best melt and flavor.
  • Don’t Rush the Sautéing: Allow the spinach to cook until fully wilted to ensure flavor absorption.
  • Adjust Thickness: To thicken your queso, add more cheese; for a thinner consistency, add a bit more milk.
  • Serving Warm: This dip is best enjoyed warm. If it cools down, you can reheat it gently over low heat, stirring frequently.
  • Personalize It: Feel free to adjust the spices according to your preferences!

Nutrition

Calories: 220kcalCarbohydrates: 15gProtein: 10gFat: 15gFiber: 1g
Keyword chilis white spinach queso copycat
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