Jose Peppers Spinach Dip Recipe with Creamy Cheese and Garlic

This is a copycat recipe of Jose Peppers Espinaca Dip. It’s cheesy and full of flavor (you can use homemade Velveeta if you like).

I love this Espinaca Dip because it’s richer and cheesier than many versions. A friend shared this copycat Jose Peppers recipe with me and it truly captures that restaurant taste. I made a couple of small changes: I roast fresh poblano peppers instead of using canned ones, and I sometimes use a quick homemade Velveeta (just four ingredients) for exceptional melt and texture.

What Is Espinaca Dip?

Espinaca Dip is a Tex‑Mex hot cheese and spinach dip made by combining cooked, well‑drained spinach with cheeses, cream cheese, cream, and spices. It’s commonly served warm with tortilla chips, pita chips, or raw vegetables, and also works as a spread for sandwiches or baked potatoes. Variations may include sour cream, chorizo, or extra garlic. The name comes from Spanish: “espinaca” means spinach and “queso” means cheese—so it’s essentially a very delicious spinach queso.

Espinaca Ingredients

• Cheese: Velveeta provides a smooth, meltable texture. Use store‑bought Velveeta, a quick homemade Velveeta, or a mix of processed and shredded cheeses for flavor and stretch.
• Cream cheese: Adds creaminess and tang. Low‑fat cream cheese works if you prefer.
• Frozen spinach (boxed): Thaw thoroughly and squeeze out excess moisture with a towel or cheesecloth. Fresh spinach may be used—cook and drain well.
• Poblano peppers: Roast for a mild, smoky sweetness and gentle heat.
• Jalapeños: Add brightness and a spicy contrast to the poblanos.
• Fire‑roasted tomatoes: Provide a charred, savory note; drained Rotel can be substituted.
• Cilantro: Fresh leaves add a bright, citrusy finish.
• Chicken bouillon: A small amount boosts savory depth.
• Extra‑virgin olive oil (EVOO): For sautéing and flavor.
• Onion: White or yellow onion, finely chopped.
• Kosher salt and freshly ground black pepper: Season to taste; this dip benefits from generous seasoning.
• Heavy cream: Keeps the dip silky and smooth.
• Milk: Optional to thin the dip to your preferred consistency; chicken broth or evaporated milk can also be used.

(See the recipe card below for exact measurements and instructions.)

How To Make Espinaca Dip

1. If you plan to use homemade Velveeta, prepare it first.
2. Roast peppers: Place poblanos under a hot broiler, turning until the skins are evenly blistered and blackened. Transfer to a sealed bag to steam, then peel, remove stems and seeds, and chop.
3. Sauté: Warm EVOO in a skillet and sauté the chopped onion over medium heat for about two minutes until softened.
4. Combine and heat: In a large pot, add the cheeses, sautéed onion, drained spinach, fire‑roasted tomatoes, chopped jalapeños, bouillon, heavy cream, and any other ingredients except cilantro, salt, pepper, and milk. Heat over medium‑low, stirring occasionally, until the mixture is hot and bubbling and the cream cheese has melted completely.
5. Finish: Season with kosher salt and freshly ground black pepper to taste. Stir in chopped cilantro. If the dip is too thick, add small amounts of milk until you reach the desired consistency.

You can also melt the ingredients in a slow cooker on low until smooth and warmed through, which is convenient for parties.

Ingredient Substitutions and Variations

This dip is versatile—try these variations:

• Meat: Stir in cooked bacon, chorizo, shredded chicken, or ground beef for extra heartiness.
• Different processed cheeses: Velveeta varieties like Queso Blanco, Mexican, or Sharp Cheddar work well, as does American cheese for creaminess.
• Shredded cheeses: Monterey Jack, Pepper Jack, cheddar, mozzarella, or a Mexican cheese blend can be used instead of processed cheese for a more natural flavor.
• Artichokes: Add chopped artichoke hearts for a spinach‑artichoke twist.
• Corn: Sweet corn gives a Southwestern flair and pleasant texture contrast.

What To Serve With Espinaca Dip

This queso pairs well with many dippers:

• Tortilla chips
• Pita chips
• Crackers
• Toasted baguette rounds or crusty bread
• Raw vegetables (carrots, celery, bell peppers)
• Pretzels
• Use as a spread for sandwiches, wraps, or toast

Make Ahead, Storage, and Reheating

This dip keeps and reheats well:

• Refrigerate in an airtight container for up to 3 days.
• Freeze in a freezer‑safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating methods:

1. Stovetop: Warm over medium‑low heat, stirring occasionally, until heated through. Add a splash of milk or cream if needed to restore creaminess.
2. Microwave: Heat on medium‑low power in short increments (1–2 minutes), stirring halfway through for even heating.
3. Oven: Preheat to 350°F, place the dip in an oven‑safe dish, and bake 10–15 minutes until warmed. Stir and add a little milk if it seems dry.

Watch closely during reheating to avoid scorching and to preserve a smooth texture.

Jose Peppers Espinaca Dip Recipe

Yield:
16

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Made with cheese, spinach, and spices, this Espinaca Dip is a creamy, queso‑style appetizer that’s perfect for parties.

Ingredients

• 1 lb Velveeta cheese, homemade Velveeta, or your favorite cheese
• 2 medium poblano peppers
• 2 teaspoons extra‑virgin olive oil
• ½ onion, chopped
• 1 8‑ounce box frozen spinach, thawed and squeezed dry
• 2 cans fire‑roasted diced tomatoes, drained
• 4 chicken bouillon cubes
• 3–5 jalapeños, diced (adjust to taste)
• ½ cup chopped cilantro
• ½ pint heavy cream
• 2 8‑ounce packages cream cheese, softened
• 1 teaspoon kosher salt and freshly ground black pepper, or to taste
• Milk, as needed to adjust consistency

Instructions

1. Line a loaf pan with plastic wrap if preparing homemade Velveeta; otherwise skip this step.
2. If making homemade Velveeta, blend gelatin and powdered milk with boiling water, then add cheese and process until very smooth. Pour into the prepared pan and chill until firm.
3. Roast poblanos under a hot broiler until evenly charred. Place in a sealed bag to steam, then peel, seed, and chop.
4. Sauté onion in EVOO over medium heat for about two minutes, then remove from heat.
5. In a large pot over medium‑low, combine cheeses, sautéed onion, spinach, tomatoes, jalapeños, bouillon, and heavy cream. Stir and heat until bubbling and cream cheese is fully melted.
6. Season with salt and pepper, stir in cilantro, and thin with milk if necessary. Serve hot with tortilla chips.

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:

Calories: 231 • Total Fat: 19g • Saturated Fat: 11g • Cholesterol: 59mg • Sodium: 775mg • Carbohydrates: 8g • Fiber: 1g • Sugar: 6g • Protein: 8g

If you like this dip you’ll love these other dip recipes:

• Dried Beef Dip
• Hot Crab and Artichoke Dip
• Queso Dip with Hatch Chiles
• Sausage Dip
• Spinach Artichoke Dip
• Mexican Corn Dip