Jalapeño cheese dip with spinach is rich and creamy, with just the right amount of heat. With melty Pepper Jack cheese, spicy chilies, onions, and juicy tomatoes, this warm dip comes together in minutes!
Easy Jalapeño Cheddar Dip With Spinach
I first stumbled across a version of this irresistible jalapeño cheese dip while flipping through The Simple Kitchen cookbook. After the first bite, I knew I needed to make my own variation of a creamy, dreamy, spicy cheese dip loaded with spinach and fiery chilies. This stovetop jalapeño cheddar dip is made with a melty blend of Pepper Jack cheese, jalapeño peppers, onions, tomatoes, and spinach. Served warm, it’s the perfect ooey-gooey dip to pair with pretzels, pita bread, potato chips, veggies, and more.
Why You’ll Love This Jalapeño Cheese Dip Recipe
- Warm and gooey. This dip comes together in minutes on the stove and turns out perfectly melted and packed with flavor. If you love creamy dip recipes like spinach and artichoke dip, wait until you get a scoop of this!
- Creamy, with a kick. There’s a nice zing from the jalapeños, balanced by the freshness of the onions and tomatoes and the creaminess of the cheese. It’s easy to adjust the heat level of this dip to taste.
- Versatile. This cheddar jalapeño dip recipe is perfect for game days, holiday parties, or whenever you’re craving simple, delicious comfort food (as in, all the time). Serve your dip alongside salty homemade soft pretzels and dig in!
Ingredient Notes
The ingredients for this dip are super simple, and together they work some serious zesty magic. I’ve included some notes on the key ingredients below. Scroll to the recipe card for a printable list with amounts.
- Tomatoes – I like to use Roma tomatoes, but any tomato you have on hand will work. You’ll need to dice the tomatoes into small, bite-sized pieces.
- White Onion – Mince the onion up nice and fine so that it blends with the dip, and you don’t wind up with big chunks of onion. You can use white onion, yellow onion, or another mild variety.
- Jalapeño Peppers – Diced up. To make the peppers milder, remove the seeds (unless you love the spice, in which case, feel free to leave in some of the seeds).
- Butter, Flour, and Milk – Butter for sautéing, and you’ll add flour and milk to make what’s called a roux, to thicken and smooth out the cheese dip.
- Pepper Jack Cheese – Grate the cheese fresh from the block for the best results. Freshly grated cheese melts down more smoothly than pre-shredded, packaged cheese. In place of Pepper Jack, feel free to use another melty cheese, like regular cheddar or Monterey Jack.
- Spinach – This can be fresh or frozen. If you’re using frozen spinach, be sure to thaw and squeeze the spinach dry between paper towels before adding it to the cheese dip. If you’re using fresh spinach, sauté it in the pan with the other aromatics so that it wilts a little.
How to Make Jalapeño Cheese Dip
This quick and easy jalapeño cheddar dip is ready in 15 minutes. Here’s a short step-by-step. Scroll to the recipe card for printable recipe instructions.
- Sauté the aromatics. Begin by sautéing the onion and jalapeños in a large saucepan with melted butter and a little salt. Cook until the onions are soft.
- Add the flour and milk. Next, sprinkle flour over the veggies and stir to coat. Let the flour cook off for a minute before stirring in the milk. Once the mixture starts bubbling, take the pan off the heat.
- Melt the cheese. Stir in your shredded cheese a little at a time, until it’s completely melted and smooth.
- Finish and serve. Lastly, add in wilted spinach and tomatoes and stir everything together. Garnish with additional jalapeños, onions, and tomatoes, then serve and enjoy!
Tips for Success
Even the easiest dip recipes can always be improved with a few helpful tips! Keep the following in mind when making this delicious jalapeño cheese dip:
- Keep the dip warm. This cheddar jalapeño dip is best served right away, but you can keep it warm on the stove over low heat until you’re ready to serve. Another option is to transfer it to your slow cooker on the Keep Warm setting. If the cheese starts to thicken up, add a splash of milk to thin it out.
- Thaw and dry frozen spinach. Make sure that you thaw, drain, and dry frozen spinach before adding it to the dip. No one likes a watery cheese dip!
- Use freshly shredded cheese. Pre-shredded cheeses contain anti-caking agents that lead to a gritty texture when they’re melted. I highly recommend shredding the cheese fresh from the block for the smoothest texture.
- Brighten up the flavors. Add a splash of white wine or a squeeze of lemon juice to brighten the flavors in this dip. A bonus is that the acid in these ingredients will help to keep the melted cheese smooth.
What to Serve With Cheddar Jalapeño Dip
Serve your melty cheddar jalapeño dip with a batch of homemade soft pretzels or your favorite chips, crackers, or veggies for dipping. We also love this dip with sourdough bread, regular pretzels, and tortilla chips. Really, anything goes. Enjoy this dip on game day with more easy appetizer ideas like these chipotle chicken taquitos and cheesy chicken empanadas. To really play up the Tex-Mex vibes, serve with a side of taco salad.
Storing and Reheating Leftovers
- Refrigerate. If you have leftovers, store this dip in an airtight container in the fridge for 3-4 days. I don’t recommend freezing cheese dip because the texture changes once it’s thawed.
- Reheat. To reheat, warm on low on the stove until heated through. If the dip has thickened too much, add a splash of milk to thin it out.
More Easy Dip Recipes
Print
Jalapeño Cheese Dip
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Category: Appetizer
- Method: Cooked
- Cuisine: American
Description
This warm jalapeño cheese dip is an easy appetizer that’s ready on the stovetop in minutes! With melty Pepper Jack cheese, spinach, juicy tomatoes, and spicy chilies, this easy dip recipe is perfect for game day.
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
- Dice tomatos, onions and peppers. Reserve a sprinkling of tomato, onion and jalapeno for garnish.
- 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.
- 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.
- Next add the milk and cook, stirring occasionally until bubbles start to break the surface.
- 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.
- Stir in the spinach and the remaining tomatoes. Sprinkle the remaining garnishes on top.
Notes
- Serve with homemade jalapeño cheddar soft pretzels.
- To keep the dip warm until it’s ready to serve, warm over low heat and add extra milk as necessary to keep the dip from thickening.
- This recipe is reprinted with permission from Donna Elick and Page Street Publishing
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.