Restaurant-Style Spinach Queso

Most of you know that we recently moved away from Kansas City.  If you have ever moved away from a city where you had lived for a significant amount of time, you will be able to relate to this statement:

I miss our favorite restaurants!!!

Particularly, our favorite Mexican restaurant.  Most of you also know that Mexican ranks in the top three of my favorites and not just any Mexican food, but particularly the spinach queso, commonly referred to as espinaca at our favorite place in KC.

restaurant-style spinach queso

Paul and I had a pretty good standing Friday night “tradition” that consisted of margaritas, cheese dip, salsa and fajitas.  And while we have found a pretty good substitute here, the queso came up just a bit short.

We cook Mexican food at home fairly often too and last week I remembered seeing a post from Shawnda with some queso that looked very similar to my favorite – so I checked it out, made just a couple of tweaks, and here it is.  The next best thing to being in Kansas City at Jose Peppers.  My own homemade Spinach Queso.

I should also mention that it’s soincrediblyeasy.  I would have never imagined how simple this stuff is – dangerously simple, people.  And you probably have most of the ingredients on hand already.  Just grab some white American cheese (from the deli counter) and get going!

Restaurant-Style Spinach Queso

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Spinach Queso

Yield: 3 cups queso

Total Time: 15 min

A simple at-home recipe for restaurant-style spinach queso dip with white American cheese, pepper jack, onions, jalapeno, tomatoes and spinach!


2 Tbs. olive oil
1/2 cup yellow onion, diced
2 green onions, sliced (green and white)
1 jalapeno, seeds removed and diced
12 ounces white American cheese, cubed
4 ounces pepper jack cheese, shredded
1/2 cup milk (anything but skim)
1 (15-ounce) can diced tomatoes with green chiles, drained
8 ounces frozen, chopped spinach, thawed and sqeezed of excess water
1/2 cup fresh cilantro, chopped


Heat the oil in a large skillet over medium heat. Add the onions and jalapeno with a small pinch of salt. Saute for about 6 minutes, until soft and fragrant. Add the cheeses and the milk stirring constantly until the cheeses are melted.

Add the canned tomatoes, spinach and cilantro and stir well to combine. Transfer to a serving dish and serve with tortilla chips.

Reheat in the microwave or serve in a small slow cooker to keep warm for a longer period of time.

restaurant-style spinach cheese dip