Jalapeño Spinach Cheese Dip

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This Jalapeño Spinach Cheese Dip is loaded with pepper jack cheese, spinach, jalapeños, onions and tomatoes and it comes together in a matter of minutes. It’s the perfect last-minute cheese dip for game day or an appetizer for your next happy hour.

If there is one things I love to indulge in when I am out to eat, it’s pretzels and cheese sauce. There are plenty of other appetizers that most people reach for first, but not me! I am team pretzel. This was part of the reason that I decided to make some homemade Jalapeño and Cheddar Pretzels last week.

While you may or may not have noticed that I mentioned that it was recommended to serve those pretzels with this Jalapeño Spinach Cheese Dip. Well, you don’t have to tell me twice. This cheese dip is loaded with pepper jack cheese, jalapeños, onions and tomatoes and it comes together in a matter of minutes, making it the perfect last-minute cheese dip. It’s got a little bit of a kick to it with the jalapeños but it’s perfectly balanced with the milk and cheese.

I actually would have served this for a super bowl party, however, I am on a major wedding diet, so all I had for the super bowl was sliced bananas with whipped peanut butter. No beer or anything for this girl! Whatever, I’ll just save this jalapeños spinach cheese dip for my next game day or an appetizer for my next holiday party.

Actually, I also watched the super bowl by myself because my fiancé doesn’t really care for football and even though it’s awesome because we’re not fighting over the TV on Sundays, it’s a little awkward to be jumping and screaming by yourself at the TV. Ahem, I mean, yeah.

a soft pretzel being dipped into a cheese dip

This is another recipe I am sharing from The Simple Kitchen cookbook by Donna and Chad Elick from the blog, The Slow Roasted Italian. You can read more about the details about the book in my pretzel post, but this dip was the recommended dipping sauce for the pretzels, so I just had to try it. Can you believe I’ve never made a homemade cheese dip? No one ever told me it would be so easy!

Once you sauté the vegetables, you’ll add some flour to help thicken the dip. Then, you add the liquid, in this case, the recipe calls for whole milk. Once the milk start to gently boil, you start to add in the shredded cheese and stir it until it melts and that’s it! Can you believe it?

an overhead image ofJalapeño Spinach Cheese Dip in a large skillet

The only part of the recipe that requires any sort of work is thawing and draining the frozen spinach. The recipe only calls for 2 ounces and most packages of spinach come in 8-ounce portion. Just refreeze the leftovers and make a batch of Skinny Spinach Artichoke Dip.

If you’re not up for making a batch of soft pretzels, this would also be great with sour dough bread and even tortilla chips. Gosh now I am hungry again.

Each of the recipes in This Simple Kitchen Cookbook comes with a tip from Donna. For this Jalapeño Spinach Dip, Donna says to keep the sauce warm until it’s ready to serve, warm over low heat and add extra milk as necessary to keep the surface from thickening.

Looking for more dip inspiration? What about this Hot Buffalo Chicken Dip? I love buffalo chicken!

A image of cheese dip with jalapanos and sliced tomatoes on top. Soft pretzels in the background

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a soft pretzel being dipped into a cheese dip

Jalapeño Spinach Cheese Dip

  • Author: Beyond Frosting

Description

This Jalapeño Spinach Cheese Dip is loaded with pepper jack cheese, spinach, jalapeños, onions and tomatoes and it comes together in a matter of minutes. It’s the perfect last-minute cheese dip for game day or an appetizer for your next happy hour.

Ingredients

  • 1 Roma tomato, sliced and diced
  • ¼ medium white onion, minced
  • 2 jalapeño peppers, seeded and diced
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 4 cups finely shredded pepper jack cheese
  • 2 ounces frozen spinach, thawed and squeezed dry

Instructions

  1. Reserve a sprinkling of tomato, onion and jalapeno for garnish.
  2. In the large saucepan, melt the butter over medium heat. Next add the onion, jalapeño and salt. Cook until the onions are soft, 3-4 minutes.
  3. Next sprinkle the flour over the chopped vegetables and stir until they are evenly coated. Cook for about 1 minute to cook off the flour taste.
  4. Next add the milk and cook, stirring occasionally until bubbles start to break the surface.
  5. Remove the pot from the heat and stir in a handful the shredded cheese and stir until the cheese starts to melt, add another handful of cheese. Continue until all your cheese has been added and is melted.
  6. Stir in the spinach and the remaining tomatoes. Sprinkle the remaining garnishes on top.

Notes

  • Serve with Jalapeño Cheddar Pretzel 
  • Donna’s tip: To keep the sauce warm until it’s ready to serve, warm over low heat and add extra milk as necessary to keep the surface from thickening.
  • This recipe is reprinted with permission from Donna Elick and Page Street Publishing
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1 Response
  1. Sheila

    This looks really delicious and very timely as I am having a family get together this weekend. A perfect dip for some tortilla chips. I am so excited to prepare this. Thank you for sharing this wonderful recipe.

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