Spinach Cheese Queso Dip & House Tortilla Chips

Spicy, cheesy, fragrant Spinach Cheese Queso Dip is now one of our favorite side dishes at home! The spinach makes me feel like it’s healthy and it certainly is healthier than the usual recipes!

Perfectly paired with House Tortilla Chips, these chips are so easy & delicious. I love the taste & tang of taco shells so this is a perfect & healthier option compared with nacho chips.

Tips:

• Serve the dip pipping hot!

• You can substitute the cheddar cheese with any other cheese you have on hand.

Spinach Cheese Queso Dip & House Tortilla Chips

House Tortilla Chips

• 12 soft taco shells

Spinach Cheese Queso Dip

• 1 tablespoon extra virgin olive oil EVOO

• 3 cups frozen spinach

• 3 green chilies roughly chopped

• 3 cloves garlic

• 1/2 teaspoon salt

• Cracked pepper to taste

• 1/4 teaspoon cayenne powder

• 1/4 teaspoon smoked paprika

• 3 cups full fat milk

• 3 tablespoons corn flour

• 2 cups grated cheddar cheese firmly packed

• Big bunch fresh coriander chopped

Directions

House Tortilla Chips

1. Preheat oven to 375 F / 190 C fan bake. Line two baking sheets with parchment paper.

2. Slice soft tortillas into triangles. Lay out in a single layer on both trays.

3. Place in the oven for 2 - 3 mins, swap trays around partway through. Cook for another 1 - 2 mins until slightly golden and crisp.

4. Remove from oven. Set aside to cool.

Spinach Cheese Queso Dip

1. Place a large skillet on a medium heat. Add EVOO & spinach, cook for 5 - 10 mins until spinach has defrosted & excess liquid has cooked off.

2. Add chili, garlic, salt, pepper, cayenne powder, & paprika to the skillet. Fry for 3 - 5 mins, stirring (lower heat if it starts to burn). Remove all the spinach/chilies, set aside.

3. Deglaze the skillet with 1/2 cup milk ( 2 - 3 mins), use a wooden spoon/spatula to get the bits off the bottom of the pan.

4. Stir in corn flour until fully combined. Pour in the rest of the milk. Bring to the boil, stirring, reduce heat to simmer (approximately 10 mins) until thickened.

5. Add spinach/chilies back to the creamy sauce. Simmer until extremely thick (most of the sauce is evaporated) 10 - 15 mins.

6. Add cheese & cook for another 3 - 5 mins. Remove from heat, stir through coriander.

7. Serve pipping hot with the house tortilla chips.

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