Creamy Spinach Queso

Gluten-free, Nut-free option, Soy-free option

This is the creamiest, dreamiest queso recipe ever. The fire-roasted tomatoes and jalapeño really kick the flavor up a notch, making this one of our favorite appetizers in this chapter (but really, how can we pick just one?). It’s also made in just one pot and ready in less than 15 minutes. Trust us, you’ll want to serve this at just about any party, gathering or barbecue; your guests will not be disappointed. We prefer it served with tortilla chips, but feel free to serve it with whatever you’d like.

Creamy Spinach Queso is a delightful and indulgent dip that combines the rich and savory flavors of vegan cheese with the freshness of spinach and a hint of jalapeño kick. This dip is not only incredibly delicious but also incredibly easy to prepare, making it a perfect crowd-pleaser for parties and gatherings.

The creamy base of this queso is created using vegan cream cheese and vegan Cheddar shreds, which melt together to form a smooth and velvety texture. The fire-roasted diced tomatoes add a delightful smoky flavor and a touch of heat, thanks to the minced jalapeño pepper. Chopped fresh spinach brings a burst of color and a healthy dose of greens to this dip.

The finishing touches of garlic salt and dried parsley enhance the overall flavor profile, while the vegetable broth helps achieve the desired consistency. The best part is that this queso comes together in just a matter of minutes, ensuring you have a fantastic appetizer or snack ready to enjoy in no time.

Whether you’re dipping tortilla chips, veggie sticks, or using it as a topping for your favorite dishes, Creamy Spinach Queso is a versatile and delightful addition to your culinary repertoire. Its cheesy, creamy, and slightly spicy goodness will have everyone reaching for more at your next get-together.

PREP TIME: 5 minutes

COOK TIME: 7 to 10 minutes

YIELD: 6 to 8 servings

INGREDIENTS:

• ½ medium-sized jalapeño pepper, seeded and minced
• 1 (14.5-oz [411-g]) can fire-roasted diced tomatoes
• 2 cups (226 g) vegan Cheddar shreds or store-bought (nut-free and/or soy-free if needed)
• 1 cup (226 g) vegan Cream Cheese or store-bought (nut-free and/or soy-free if needed)
• 1 tbsp (12 g) Garlic Salt or store-bought
• 1 tbsp (2 g) dried parsley
• 1½ cups (50 g) chopped fresh spinach
• ½ cup (120 ml) vegetable broth
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. In a medium-sized saucepan, mix together all of the ingredients, except the salt and black pepper.
2. Cook, stirring often, for 7 to 10 minutes, or until the Cheddar is melted and the mixture is smooth and creamy.
3. Season with salt and pepper to taste.
4. Serve warm.

TIPS:

1. Prep Ingredients in Advance: Gather and prepare all your ingredients before you start cooking. This ensures a smooth and efficient cooking process.
2. Adjust Heat to Taste: The level of spiciness can vary depending on the jalapeño and fire-roasted tomatoes you use. Taste the queso as you go and adjust the heat by adding more or less jalapeño if needed.
3. Don’t Overcook: Be careful not to overcook the dip. Once the Cheddar and cream cheese are melted and the mixture is smooth, it’s ready. Overcooking can cause the dip to become too thick.
4. Consistency Control: If the queso becomes too thick, you can thin it out with a little extra vegetable broth. Add a small amount at a time until you reach your desired consistency.