Two words: melted cheese. That intersection of cheesy, oozy meltability and crunchy toasted corners is what we enjoy most about grilled cheese sandwiches. This dip, queso fundido, is about as delicious and indulgent as you can get.
It’s satisfying and rich, best enjoyed with the iciest of beers or handmade margaritas. And of course it’s excellent with raw vegetables, sourdough cubes, toasted pita, or even tucked into a warm flour tortilla and rolled up taquito-style.
Garlic, mushrooms, spinach and butter spend a few minutes in a sauté pan, and are then graced by shredded cheese before making their way to the oven for a few minutes. It really couldn’t be easier.
1 1/2 cups Monterey Jack cheese, shredded
1/2 cup fresh goat cheese or queso fresco, crumbled
1 cup sliced mushrooms
1 clove garlic, minced
1 cup spinach, chopped rough and packed tight
3 tablespoons butter + ½ teaspoon for buttering the dish
Salt and pepper, to taste
Tortillas or chips, to serve
Heat oven to 350° Fahrenheit. Put cheeses in a mixing bowl and set aside. In a skillet over medium high heat, melt butter and sauté the mushrooms until cooked, 2 to 3 minutes. Add minced garlic and chopped spinach and cook until spinach is wilted and garlic is fragrant, about 2 minutes. Season with salt and pepper. Remove from heat. Pour over cheese, toss to mix.
Place cheese mixture into lightly buttered, oven-safe baking dish or low bowl. Sprinkle with salt and pepper. Place in heated oven and bake until bubbling and lightly browned on top, 10-12 minutes. Dig in.
Thanks to Matt Armendariz for this rockin’ dip recipe!