Oh we’ve all had the standard queso dip. I’ve made it many times. I’ve even changed it up a bit now and then. But not like this. Spinach queso dip is just different enough to make you go ‘wow’ while still enjoying what you know and love as the classic: creamy, melted cheese with tomatoes mixed in! This is what that classic cheese dip grows up to be (or wishes it could be!).
Spinach queso dip is also great on a grilled cheese sandwich. Yep. Trust me. Just substitute a healthy spoonful or three of the dip for whatever cheese you normally put on your grilled cheese and toast ‘er up. I made mine on a griddle, making a panini. Just don’t try to squish down on it much, once the dip gets hot and start to melt it’s gonna get to running out the side! It’s going to be ooey-gooey delightful!
This recipe is best made in a small slow cooker. A little 1 1/2 quart-sized one works perfectly. I think you could also use a fondue pot.
For a bit of extra kick, use diced tomatoes with roasted jalapeno instead. You can also use a spicier Velveeta, such as the Mexican blend.
Here recently I bought my first ever case of Hatch chiles. I had no idea how big a case would be, but I do now. Over 150 peppers. I roasted them all, freezing some (whole) for later use. The rest, well, I put to work immediately. Starting with this wonderful roasted Hatch chile queso dip. The roasted chiles add such a fantastic flavor to what is your pretty-much-standard queso dip (which is mighty good to start with). Nice and creamy, this is the perfect dip for a party. I didn’t add any hot sauce, but you could. Just don’t go crazy with it, you don’t want to hide the taste of the peppers.
You can use this recipe for roasted Hatch chile queso dip to make a great topping for hamburgers or hot dogs. Just cut back on the half and half and let the sauce come to the desired thickness.
If you can’t find roasted Hatch chiles, you can substituted canned roasted chiles or, you can roast poblano or Anaheim chiles in the oven or on the grill and use those instead. Or get the real deal delivered directly to your door.
This is how you kick up your standard queso dip. Add in some Buffalo wing-inspired flavors and you’ve got a hit. I certainly can’t get enough of it. Lightly spicy, creamy, with a hint of smokiness (I used fire-roasted tomatoes), it’s a fantastic dip to serve along my other favorite appetizer, Buffalo wings! We made this Buffalo Queso dip for the Superbowl and it was perfect!
Feel free to make a few tweaks to this recipe for Buffalo Queso dip to suit your tastes. Substitute chopped (drained) green chiles for the pepper. Instead of regular Velveeta substitute Mexican or even Queso Blanco. This recipe doubles or even triples easily, making it great for a crowd!
I always have Cholula hot sauce on hand so that’s what I used. I have different flavors so I can make this dip to my tastes!
“If all of your friends jumped off a bridge would you jump too?” Well, probably not, but if all of my friends were making grilled (or smoked) queso dip, I’d make it too. And so I did. And it was oh so good. Creamy, cheese, spicy yummy good. I mean crazy good. If you’re used to making queso dip in a slow cooker, this is not that. This is so much better.
There are literally a thousand things that can go into grilled queso dip. I picked my favorites. Roasted vegetables. Spicy sausage. And the right combination of cheeses (ok, Velveeta isn’t technically cheese, but go with it for now) so everything gets nice and creamy smooth. It’s what a dip should be.
You can make queso dip on your smoker just as easily as you can grill it. Instead of roasting the vegetables over high heat on a grill, just toss them in a 450 F oven until nice and just starting to soften and char. To make the dip, get your smoker up to 250 F over a light wood such as apple or peach. The cheeses might take a bit longer to melt, so be patient and enjoy the aroma!
Crumble the sausage into a skillet over medium-high heat and cook until browned. Remove to a paper towel-lined plate to drain and cool. I like to chop mine to get it nice and fine, but that's entirely up to you.
Fire up your grill for direct high cooking over high heat.
Place the onions, bell peppers and Serranos into a large bowl and drizzle lightly with oil. Transfer to the grill and roast over high heat until browned and just starting to soften, turning occasionally. Remove to a plate to cool.
Chop the onion. Remove the charred skins, stems and seeds from the peppers and chop coarsely.
Spray a 9" x 11" disposable pan with non-stick spray. Add the ingredients. You can arrange them all pretty or just put them in. It's all gonna get mixed up in the end!
Change your grill over to indirect cooking. This just means you want a zone that isn't directly over the fire you already had going. Something around 350 F is what you want. You are just looking to melt the cheeses.
Place the pan over indirect heat and heat for 30 minutes to an hour, stirring occasionally once the cheese softens. Once everything is melted good and gooey, it's ready to serve!