This is a copycat recipe of Jose Peppers Espinaca Dip recipe. It’s cheesy with so much flavor (and uses homemade Velveeta)!
“Espinaca” is the Spanish word for “spinach”. “Queso” is the Spanish word for “cheese”. “Muy” means “very” and “delicioso” translates to “delicious”. Therefore, this dip technically could be called “Muy Delicioso Queso Espinaca”. Sounds much prettier, doesn’t it? But since this dip is a recreation of Jose Peppers Espinaca Dip recipe, I think we’ll leave its title the same as where it first started.
I could put away a good amount of any type of spinach dip. I love it cold, I love it hot and I love it when it’s got artichokes thrown into the mix. And I especially love this Espinaca Dip recipe because it’s even cheesier than any of the others. I was given the recipe by a friend who swears it tastes just like the original and, although I haven’t personally tried the original version from Jose Peppers restaurant, I can say that this easy dip recipe is muy delicioso!! I did change her Espinaca Dip recipe slightly by roasting my own poblano peppers instead of those from a can and making my own homemade Velveeta cheese (it’s incredibly easy and has just four ingredients)!
Although there are a few steps to this Espinaca Dip recipe, it does make a lot – definitely enough to feed a crowd – and the flavor is so much better by making your own Velveeta cheese. You could easily use store-bought Velveeta or just try adding regular ol’ shredded cheese, but I wanted both the flavor of real cheese and the texture that you can only get from Velveeta. It’s just so meltable and holds up well when it’s heated for any length of time. A slow-cooker would be ideal for this recipe so feel free to melt all the ingredients that way if you prefer. Not that this Espinaca Dip recipe requires it; once it’s heated it’s not going to last long!
- 1/4 ounce packet unflavored gelatin
- 6 tablespoons powdered milk
- 1 cup boiling water
- 1 pound 16 ounces shredded cheese
- 2 medium poblano peppers
- 2 teaspoons extra-virgin olive oil
- 1/2 onion, chopped
- 1 8- ounce box frozen spinach, thawed and squeezed well with a hand towel until very dry
- 2 cans fire-roasted diced tomatoes, drained
- 4 chicken bouillon cubes
- 3-5 jalapenos, diced
- 1/2 cup chopped cilantro
- 1/2 pint heavy cream
- 2 8- ounce packages cream cheese, softened
- 1 teaspoon kosher salt and freshly ground black pepper, or to taste; I season this dip liberally to bring out its flavors
- 1/2 cup chopped cilantro
- milk, added as necessary if mixture is too thick for your liking
- Line a loaf pan (any pan will do, it will just be a different shape) with saran wrap.
- Put gelatin and powdered milk into a blender. Add boiling water and process immediately until smooth. Add cheese and continue blending until mixture is very smooth.
- Pour mixture into pan and smooth out with a spatula. Cover with more saran wrap then refrigerate until firm.
- Meanwhile, roast your poblano peppers: Place peppers on a baking sheet and place under hot broiler until very black, turning once to ensure the entire pepper is blistered and blackened. Immediately (and carefully) place hot peppers into a resealable plastic bag and close tightly; allow to sit for at least ten minutes or until cool enough to handle. Peel blackened skin from peppers; remove and discard stem and seeds. Chop peppers and set aside.
- Add extra-virgin olive oil and chopped onion to a preheated skillet and saute over medium heat for about two minutes. Remove from heat and set aside.
- Place all ingredients except cilantro, salt, pepper and milk in a large-sized pot on stove over medium-low heat. Heat mixture slowly, stirring occasionally, until mixture is hot and bubbling and cream cheese has completely melted. Season with salt and pepper, taste and add more seasoning as needed. Stir in cilantro and, if desired, add small amounts of milk until you reach your desired consistency.
- Serve hot with salty tortilla chips.