Last week was crazy busy! It was like we were trying to accomplish 2 months of summer activities in one week. My husband is preparing to leave for job training and we are trying to spend every moment possible together. Something had to give, so I apologize for not being present last week.
Being out and about nearly all day left us stopping for dinner. It never fails that when we go out for dinner that everyone wants to order an appetizer. The hardest part about this is getting the entire family to agree on one.
My husband and son often try to convince my daughter that we should share buffalo wings. My daughter doesn’t like wings, so that never wins.
Once someone suggests the spinach dip, all minds are made up. Spinach dip it is!
Of course, having tried lots of different spinach dips at a variety of restaurants, I have been on a mission to create my own version.
I finally created one that is a delicious balance of flavors and texture. It is a combination of queso and spinach dip!
We love queso dip. There is a popular queso dip made with Velveeta cheese and Rotel tomatoes. We’ve had it many times, but the problem with that dip is it is made with a process cheese.
The food science lover in me can appreciate the creation of this cheese food, but the healthier, natural side of me could live without the extra ingredients, such as preservatives and food coloring.
If you’re interested in knowing…process cheese is made by heating and adding emulsifiers to natural cheese. This kills any microorganisms to increase shelf life and reduces spoilage. In the process of heating salts make the protein molecules smaller, so the cheese is more soluble has an increase ability to bind to water. This is why process cheese is kind of rubbery, but it also helps the cheese melt evenly.
Okay, food science lesson is over. 😀
Now, back to this delicious Mexican Spinach Dip.
It is made with natural Monterey jack cheese and is make thick by creating an easy béchamel sauce.
This sauce produces a deliciously creamy and cheesy dip.
Then, I add in lots of great nutrient rich spinach. Spinach is a great source of vitamins K, which helps support good bone health.
Lastly, I add some Rotel tomatoes for the perfect amount of spiciness.
I love this Mexican Spinach Dip. Take a bite and taste all of this creamy, cheesy, spinach goodness!
- 3 Tbsp unsalted butter, divided
- 4 tbsp all-purpose flour, divided
- 1½ cups fat free milk, divided
- 1 cup sweet onion, diced
- 10 oz Monterey jack cheese, shredded
- 2 cups frozen leaf spinach
- 10 oz rotel tomatoes
- 1 tsp kosher salt
- In a medium saucepan melt 2 tbsp of butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
- Slowly whisk in 1 cup of milk; cook until sauce thickens about 5 minutes. Set aside.
- Toss Monterey jack cheese with 2 tbsp of flour; set aside.
- In a large saucepan melt 1 tbsp of butter over medium high heat. Add onions and sauté until soft; about 5 minutes.
- Add remaining ½ cup milk, cream sauce, cheese, and spinach to the saucepan. Stir to melt cheese.
- Add in tomatoes and salt. Stir and cook until sauce is thickened and cheese in melted; about 5 minutes.
- Serve with your favorite chips.