Queso Blanco con Espinaca (white cheese and spinach dip), with ZIA COOKING host "Kerry Caldwell"

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

queso blanco

🥗Healthier: feta cheese

💰Cheaper: mozzarella

Feta adds a similar tang, while mozzarella is more affordable.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt provides a similar tang with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers are milder, while bell peppers are more affordable.

Welcome to Zia cooking, I'm Kerry and today we're making Queso Blanco con Espinaca.

Start with two skillets; in the first skillet, add about 1 tablespoon of olive oil.

Add chopped white onion to the skillet and sauté until translucent.

Add chopped Roma tomatoes, including seeds and juices, to the skillet.

Incorporate Hatch green chili or jalapeño into the skillet.

Add 2 cups of baby spinach to the skillet, ensuring to remove most of the stems beforehand.

Sauté the spinach until it reduces down in size, adding salt to help draw out moisture.

Add minced garlic to the skillet last, as it cooks quickly.

In the second skillet, add 1-2 tablespoons of butter to melt.

Create a roux by adding an equal amount of flour to the melted butter, whisking constantly to avoid burning.

Gradually add 1 cup of milk to the roux, whisking continuously to achieve a smooth blend.

Continue whisking until the mixture becomes a silky sauce.

Grate sharp cheddar cheese and pepper jack cheese to add to the sauce, stirring until melted and smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens