Spinach Queso Dip (Silver Spoon Copycat Recipe)

overhead view of spinach dip with sour cream on top and a chip dipped in it

Spinach Queso Dip (Silver Spoon Copycat Recipe)

This spinach queso dip is a rich, creamy copycat of the beloved version once served at the Silver Spoon Café. Loaded with melted cheese, tender spinach, and just the right amount of heat, it’s an easy, crowd-pleasing appetizer you can finally recreate at home.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 111kcal

Author Teri

Cost $10

Ingredients

16 ounces frozen spinach thawed
2 tablespoons butter
½ cup yellow onion minced
2 tablespoons all purpose flour
1 cup chicken stock
8 ounces Velveeta cheese cubed
⅓ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon hot sauce I prefer Valentina, use 1-2 tablespoons
2 tablespoons sour cream for topping
Tortilla chips for dipping

Instructions

Squeeze as much water out of the 16 ounces frozen spinach as you can. I like to use a clean kitchen towel. Put the spinach in the towel, and then wring it as tightly as you can.
Add 2 tablespoons butter to a medium sized pot over medium heat and cook until melted. Add ½ cup yellow onion and cook until soft and translucent. Add 2 tablespoons all purpose flour and whisk and cook for 1-2 minutes to remove the raw flour taste and ensure there are no lumps.
Add 1 cup chicken stock and whisk until there are no lumps. Add 8 ounces Velveeta cheese and whisk until all the cheese is melted. Add ⅓ cup heavy cream and stir until combined. Add 1 teaspoon salt, ½ teaspoon black pepper and 1 tablespoon hot sauce. Add spinach. If queso is too thick, add chicken stock until it is a little thinner.
Pour into a serving bowl and top with 2 tablespoons sour cream. Serve with fresh, warm tortilla chips.

Notes

💡 Recipe Tips

To keep the dip warm at a party or gathering, keep the dip in a slow cooker or warmer on the warm setting. It's best served warm.

You can add other cheeses if you would like, such as cream cheese or cheddar cheese, but if you want the authentic restaurant dip, you must use Velveeta cheese.

Serve the dip in a hollowed out, round bread bowl. Take the bread you removed and cut into cubes and toast them in the oven. Serve along with the dip for dipping!

You can make this dip up to 1-2 days in advance. Cook all the way through and store in an airtight container in the refrigerator. Reheat in a pot on the stove or in the microwave. Add a little chicken broth or milk if the dip is too thick.

What are popular dippers for spinach queso besides tortilla chips?

You can use chopped fresh veggies, pretzel crisps, toasted baguette slices or bread cubes.

🫙 Storage & Reheating

Storage: Store this in an airtight container in the fridge for up to 5 days.

Reheating: Reheat in a pot over low to medium heat until warm and melted. Heat in a microwave for 3-4 minutes until warm, stirring a couple times throughout.

Freezing: Freeze in an airtight container or ziploc bag. Thaw completely before reheating.

🧂Additions & Substitutions

Additions:

Additional cheese for different flavors: cheddar cheese, pepper jack cheese, smoked gouda.
Add more hot sauce, cayenne pepper, red pepper flakes or chopped jalapeno peppers for heat and a more spicy cheese dip.
Add a can of drained Rotel tomatoes, pico de gallo or diced green chiles to make this a more Mexican type spinach queso dip.
Add a can of chopped, drained artichokes for spinach artichoke dip.

Substitutions:

You can substitute cooked kale for the spinach.
If you don't like Velveeta cheese, try a block of white American cheese or yellow American cheese. You can get it in a block from the deli.

Nutrition