Pepper Jack Spinach Dip
This Pepper Jack Spinach Dip is creamy, cheesy, and packed with flavor! Perfect for game day or gatherings, it’s quick and easy to make and always a crowd-pleaser.
Servings: 6 servings
Ingredients
- 4 Tbsp butter
- 4 Tbsp flour
- 3 cups milk whole milk works best
- 2 cups Velveeta white queso shredded
- 2 cups Velveeta pepper jack cheese shredded
- 0.5 cup red peppers diced
- 2 Tbsp jalapeños diced
- 4 oz frozen spinach thawed and drained
Instructions
- In a medium saucepan over medium heat, melt the 4 tablespoons of butter until bubbly.
- Whisk in the 4 tablespoons of flour, stirring constantly for about 1 minute until the mixture becomes a light golden color.
- Slowly pour in the 3 cups of milk, whisking continuously to avoid lumps. Keep cooking until the mixture thickens and bubbles.
- Lower the heat and add the 2 cups of Velveeta white queso and 2 cups of Velveeta pepper jack cheese. Stir until melted and smooth.
- Add the 1/2 cup of diced red peppers, 2 tablespoons of diced jalapeños, and the 4 ounces of thawed and drained spinach. Stir until everything is well combined and heated through.
- Transfer the dip to a baking dish if you prefer a baked version. Bake in a preheated oven at 350°F for about 15-20 minutes or until bubbly and golden on top. If serving immediately, you can enjoy it straight from the stovetop!
Equipment
- Medium Saucepan
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Baking Dish
- Oven mitts
Notes
- Prepare the dip up to a day in advance and refrigerate before baking to save time on serving day.
- Use fresh spinach instead of frozen by sautéing and draining excess moisture to avoid watery dip.
- Adjust spice levels by adding more jalapeños or hot sauce to suit your taste.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat before serving.
- For a healthier version, substitute low-fat cheese and milk.