Queso dip is a football Sunday staple. Erik is a huge Vikings fan, so once the season rolls around, I start thinking of great appetizers for our many football gatherings. I came up with the idea of a BLT-inspired queso dip with Erik’s help. We were trying to come up with a unique dip recipe and Erik mentioned how great the Rueben dip is that I’ve made a couple times. So I asked him, what is another great sandwich that we could turn into a dip? And Erik immediately blurted out, “a BLT!”. Erik LOVES BLTs, he can literally eat four of them in one sitting.

I thought a BLT-inspired queso dip sounded pretty awesome so I started recipe writing and testing right away. Luckily, I nailed the dip on the first try. Once you have a roux figured out, it’s easy to make queso. Add-ins options are endless.


So of course since it’s a BLT-inspired dip we needed bacon and tomatoes but…lettuce would not be great in a hot dip so I subbed spinach.



My go-to chips lately have been Food Should Taste Good Multigrain Tortilla chips. They are hearty and thick…and made with super wholesome ingredients so even though I’m stuffing my face with queso, I don’t have to feel too badly about indulging.

This dip is, after all, somewhat healthy. Ok, maybe not healthy but since it is totally homemade, you can feel better about eating it instead of that super processed cheese dip. And with lots of spinach and tomatoes, at least you are getting some veggies.


Erik basically ate this for dinner.


A little crumbled bacon on top never hurts


While I loved the multigrain chips with this dip I think the Food Should Taste Good Cantina, Blue Corn and Cheddar tortilla chips would be awesome, too.

blt-inspired queso dip
  • 4 ounces of frozen spinach, thawed and thoroughly drained (about half of a typical container of frozen spinach)
  • 14.5 oz can of diced tomatoes, drained
  • 1¼ cup shredded cheddar
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk (I used whole)
  • 9-11 slices of pre-cooked bacon, chopped
  • food should taste good multigrain tortilla chips
  1. In a saucepan, melt the butter over medium heat,
  2. Add in flour and whisk for about 3 minutes.
  3. Slowly whisk in milk and simmer until thickened.
  4. Add the shredded cheddar cheese and stir until melted.
  5. Add the spinach, bacon and tomatoes, stir until fully incorporated and heated through.
  6. Serve with tortilla chips.
  7. Optional, sprinkle bacon on top with a bit of chives. Hot sauce is a great addition, as well.
  8. Note, if the dip seems too thick, add a bit of milk and stir.

Disclosure: I am participating in a brand ambassadorship with Food Should Taste Good. The products were given to me and I’ve been compensated for the partnership. All opinions, as always, are my own.