Spinach Queso Blanco Cheese Dip
This Spinach Queso Blanco from The Homesick Texan’s new cookbook brings some green into the mix via baby spinach sautéed with garlic and roasted Anaheim chiles. Buy a chunk of white American cheese from your grocery store deli for the best flavor and meltable texture. Fresh pico de gallo brings a little juicy crunch to the warm, gooey queso, and avocado lends extra silkiness. Tortilla chips are mandatory for dipping.
Ingredients
  • For the queso:
  • 1tablespoon unsalted butter
  • 2cloves garlicminced
  • 1cup chopped fresh baby spinach
  • 1/2teaspoon kosher salt
  • 1/4teaspoon cayenne
  • 2tablespoons arrowrootGluten Free Lady add
  • 1cup whole milk or almond milk
  • 1cup water or Gluten Free Lady’s add: Pacific brand gluten free chicken broth
  • 1pound white American cheeseshredded
  • 4 Anaheim chilesroasted, peeled, seeded, and diced
  • pico de gallofor topping
  • 1 avocadohalved, pitted, peeled, and sliced
  • tortilla chipsfor serving
  • For the pico de gallo:
  • 2 1/4cups diced grape tomatoes
  • 2 jalapeñosseeded and diced
  • 1/4cup diced red onion
  • 2cloves garlicminced
  • 1/4cup chopped fresh cilantro
  • 1teaspoon kosher salt
  • 1/4teaspoon ground cumin
  • 2tablespoons fresh lime juice
  • 1 1/2teaspoons olive oil
Instructions
  1. To make the pico de gallo:
  2. Mix together the tomatoes, jalapeños, onion, garlic, cilantro, salt, cumin, lime juice, and olive oil until well combined. Taste and adjust the seasonings, if you like. Cover and refrigerate for 30 minutes before serving. To make the queso:
  3. In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook for 30 seconds. Add the spinach and cook, stirring occasionally, until wilted, about 5 minutes. Season with the salt and cayenne, then drain the spinach in a colander.
  4. Rinse and wipe out the saucepan, then add the arrowroot, milk, and water or broth and whisk until well combined. Bring to a simmer over medium-low heat, stirring constantly, and cook for a couple of minutes, until the mixture begins to thicken. Add the cheese, turn down the heat to low, and cook, stirring, until the cheese has melted. Stir in the spinach and Anaheims. Taste and adjust the seasonings, if you like.
  5. Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the pico de gallo and sliced avocado. Serve warm with tortilla chips. Original recipe: This Spinach Queso Blanco from The Homesick Texan’s new cookbook brings some green into the mix via baby spinach sautéed with garlic and roasted Anaheim chiles. Buy a chunk of white American cheese from your grocery store deli for the best flavor and meltable texture. Fresh pico de gallo brings a little juicy crunch to the warm, gooey queso, and avocado lends extra silkiness. Tortilla chips are mandatory for dipping. We use Siete grain free chips.
Recipe Notes

https://www.chowhound.com/recipes/spinach-queso-blanco-31975?ftag=NLS-04-10aaa0c

Enjoy!

Hope YOUR team wins! Sue Seward Gluten Free Lady 2009-2018

Gluten Free Lady www.glutenfreelady.com

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