I was excited when I found this recipe!! I did cut the recipe in half only 3 people in my house would even try it! I used "Del Monte_Petite Cut tomatoes with Zesty Jalapenos" instead of the Rotel tomatoes and did not add the jalapenos. I also used an extra-sharp cheddar cheese instead of the Velveeta. I knew I was making this dip for dinner and started in the afternoon, preparing the night before items together to soak in the fride for a couple hours. Then when I was ready to cook the dip I used my stop top to melt down the cheddar, cream cheese and milk stirring constantly. Then adding the prepared ingredients stired till everything was combinded. It came out perfect. Just like my family has enjoyed at our local mexican canitina!!
Thank you so much for posting this!! I've been trying to re-create this for years (ever since moving away from KC)! I made a couple of changes, which I think makes it taste exactly like Jose Peppers. First off, I didn't use Velveeta. I used hot pepper cheese. (This is NOT pepper jack). This is white American cheese with jalapenos in it. I then didn't add the 1/4 cup jalapeno. If you don't have hot pepper cheese available, you could use white American (and then add the jalapeno). Then, instead of using 16 ounces cream cheese, I used only 8 ounces, increasing the hot pepper cheese then to 16 ounces. The first time I made this, it turned out to be an icky green color--still tasted good--but now I make sure to cook the spinach first, drain it (probably everyone else already knew to do this :)), and then I probably only use about 4 ounces of spinach, not the whole 8. Anyway, these are just my preferences, but if you're really searching for that Jose Pepper's taste, this is the closest I've ever gotten!!
Jose Peppers is ok. but being from JO Co I have to tell you that MiRanchito blows the doors off Jose P's. Try their espinaca it is made with white cheese. Ive tried to make it at home and now that i've found this recipe...i use Cacique cheese from the local grocery store this is the closest i've found to MiRanchitos cheese. my mom use to use velveeta for nachos on movie night when growing up...sorry mom no longer a kid, i prefer a real cheese.
I've made this twice, and while it is good, it is not great. There's something not quite right. First, it is a bit too gummy, and second, there's an off-putting flavor that I think may come from the bouillon cubes. I'll leave them out next time and see if that is the problem.
I've always thought queso was highly-overrated, but this recipe took it to a whole new level! I also used a white pepper cheese instead of Velveeta, but otherwise followed it exactly. Two of my children stopped by the next day and tried it. It had solidified in the refrigerator, of course, but they thought it was fabulous as a cold spread instead of a hot dip. I've been asked to make it as an Easter appetizer so they can decide which way they like it best. Thanks for sharing a great recipe!
Made this twice... once as a dip for New Years Eve party - everybody loved it. And then once for dinner. Mixed it with cooked, cubed chicken and mini penne pasta - delicious! Adult Mac & Cheese =)
Great recipe. Easy to make. Only used 2 bouillion cubes. I put all the ingredients in the slow cooker for an hour on high and it came out deliciously creamy. Thanks for posting. I'll definitely make it again.
Absolutely LOVED this dip! Went very fast at a recent party, with rave reviews. I'm not a fan of Velveeta, so I substitued Chihuahua melthing cheese with jalapenos...which was fantastic. I did make the tomato and milk/cream portion the night before as suggested. Next time I may try subbing skim evaporated milk for the cream/milk to save some calories.
Thanks for a new go to dip recipe!!
Fantastic recipe! Rich cheesy flavor with just the right amount of spice. Thanks for sharing!
This is the best dip I have had in a very long time.... I recommend this to anyone..