Bohemian “Queso” Dip

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I made this dip to take down to our annual bay weekend, and it was so dang good, I couldn’t not share it with you guys.  I would never forgive myself if I kept this a secret.  Oh ok, but seriously this is so additively good.  I adapted this recipe I found on Tasty Kitchen, and my whole family kept calling it Bohemian dip, (were a bunch of bohemian’s, just fyi) so the name stuck!

It’s creamy, a little spicy, cheesy with a bit of texture from the pico de gallo, and who said you can’t get them to eat spinach, they will tear that spinach up in this recipe.

Ridiculously simple and everyone will ask for the recipe!

1 block Queso Blanco con Jalapenos or Velveeta Pepper Jack (32oz), 1-1/2 cup Sour Cream (or Plain Greek Yogurt), 12 oz Prepared Pico De Gallo (pre made, or homemade), 1/2 cup Parmesan Cheese, 10 ounces, weight Frozen Spinach, thawed and drained, 1/4 teaspoons Cayenne Pepper (taste before adding)

I love to sneak non-fat plain greek yogurt into everything!!  Try it I promise you family will never notice the difference.

Cube up your cheese, this is the HEB brand Queso Blanco con Jalapeno and it has quite a bit of heat all by itself.

In your crockpot on low temp setting, add the cheeses.

Drained Spinach

And Pico de gallo.

Let melt!

then stir in the sour cream, and set your temp on warm!

Oh and go ahead and take a taste, if you like it spicier add some cayenne pepper.

Either serve out of the crockpot or add to a bowl.

Serve with tortilla chips or my favorite Frito’s.  And watch that dip disappear!

Some other favorites are add on top of a burger, or wrapped in a tortillas, yum!

 

Print This Recipe

Bohemian “Queso” Dip

Adapted from Bluejeanbaby07

1 block Queso Blanco con Jalapenos or Velveeta Pepper Jack (32oz)
1-1/2 cup Sour Cream (or Plain Greek Yogurt)
12 oz Prepared Pico De Gallo (pre made, or homemade)
1/2 cup Parmesan Cheese
10 ounces, weight Frozen Spinach, thawed and drained
1/4 teaspoons Cayenne Pepper (taste before adding)

Mix all ingredients (except sour cream) in a crockpot , and heat on medium low until melted completely. Keep on warm and stir in sour cream before serving and use crockpot as serving vessel.  Or Cube the Velveeta into a microwave safe bowl, and microwave on high for 2 minutes. Remove it from the microwave and stir. Microwave another 2 minutes, or until fully melted. Stir in sour cream, pico de gallo, Parmesan, spinach, and (taste before adding cayenne), it may be spicy enough already. Microwave another 2 minutes, until creamy and heated through. Serve with tortilla chips or Fritos.  This makes a lot of dip you could easily half this recipe.

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