This Chili’s Copycat White Spinach Queso is absolutely the best thing to ever happen to a chip! Creamy white queso dip with chopped spinach, baked to golden-brown perfection and topped with homemade guacamole, cilantro, and fresh pico de gallo—sure to be a game day hit!
So you know how spinach dip is, like, pretty amazing? And you know how queso dip is soooo freaking addicting? Well, imagine my surprise/bewilderment/sheer joy when I visited my local Chili’s awhile back and saw those rascals have gone and combined the two into one incredible dip. Friends, all I can say is it was love at first bite. Now, I absolutely cannot go to Chili’s without ordering their White Queso Spinach dip. So, naturally, I knew I would have to recreate it at home.
I have to admit it was three times the charm with this Chili’s Copycat White Spinach Queso. The problem? I just couldn’t wrap my head around the fact that not any old cheese would do. But I found the perfect cheeses for the job—cheeses that melt beautifully and don’t clump up or get grainy. I mean, clumpy queso? No thank you! I did a LAAHOT of research and realized that of the cheeses I could find conveniently at my grocery store, white American cheese would be the best base. And if you haven’t ever bought it before, you’ll want to check the deli counter. Learn from my mistake. Don’t assume you’ll find it sitting among the blocks of cheddar, Monterey Jack, or YELLOW American cheese at your store. The other cheeses are a cinch to find—Monterey Jack and Pepper Jack. Heck, save yourself some time and buy them pre-shredded. Done! Cook the spinach, add the cheeses, and stir until they’re creamy, dreamy, and totally melted and you’re set! Throw it in the oven for the essential crusty, golden-browned layer and top it with homemade guacamole and fresh pico del gallo. Pssst: for a super yummy homemade guac recipe, click here.
If you’re like me and you’re planning a big Super Bowl party, this Chili’s Copycat White Spinach Queso is a must for game day. It’s super easy and the ultimate crowd-pleaser! By the way, who are you rooting forTHEBRONCOS? Whoa, slip of the fingers there. 😉
- 1 Tbsp canola
- 1 cup fresh spinach, chopped
- 2 tsp garlic
- 10 oz. white American cheese
- ¾ cup shredded Monterey Jack cheese
- ½ cup shredded Pepper Jack cheese, divided
- ½ cup milk
- Homemade guacamole
- Fresh pico de gallo
- Chopped fresh cilantro
- Preheat oven to broil.
- In a medium saucepan over medium-high heat, heat the canola oil. Add the spinach and garlic and saute until spinach is wilted, about 3 minutes.
- Reduce heat to medium-low, add the American cheese, Monterey Jack cheese, and ¼ cup of the Pepper Jack cheese. Pour in milk. Stir constantly until cheeses are completely melted.
- Pour mixture into a small oven-safe casserole dish. Sprinkle with remaining Pepper Jack cheese. Broil until top layer starts to turn golden brown, 3-5 minutes. Remove from oven.
- Top with a dollop (or two) of guacamole and pico de gallo and sprinkle with fresh cilantro. Serve with chips and watch is disappear!
Finally! Someone came out with a copycat recipe for this! I’ve been searching for one since I first tried it almost two years ago! #thankyou #thrilled
I’m so glad you found what you’ve been looking for. Chili’s white spinach queso is insane–in a very good way. Good thing we can recreate it at home! 🙂 Thanks for visiting!
I too just discovered Chili’s white spinach queso, I’ve had it like 3 times in the past 3 weeks. Definitely going to try this!
Isn’t it amazing?? I’m pretty much addicted. It’s a definite must-have when eating at Chili’s. I hope you like my version! Thanks for visiting.