This one sounds good:
Spinach con Queso
From the Jalapeno Cafe

This is Chili con Queso with a difference. For more heat, subsitute Pepper Jack for the Monterey Jack Cheese.

The secret to making Chili con Quesco is to keep the heat low when melting the cheese. The first time I ever made the dish, I had my heat too high and I had a stringy mess.
1 10 oz. bunch fresh spinach or 1 10 ounce package
plain frozen spinach, cooked and finely chopped with
all the liquid pressed out
1 tablespoon oil
3 tablespoons finely minced onion
1 tablespoon flour
1 4 oz. can chopped green chilies, drained
1/2 cup whipping cream
3 oz package cream cheese, room temperature, cubed
8 ounces (2 cups)Monterey Jack or
Pepper Jack cheese, grated.

Tortilla chips for dipping
In a heavy medium saucepan, heat oil over medium heat. Add onion and cook, stirring until limp and clear, 3 to 4 minutes. Add flour and cook, stirring, 1 minute.

Add spinach and green chilies. Cook and stir until well mixed, about 1 minute. Add cream and cook until mixture begins to boil, about 1 minute.

REDUCE HEAT to low and gradually add cream cheese, stirring until cheese is melted, 1 to 2 minutes. Gradually add the Monterey Jack cheese, stirring until melted. Do not allow mixture to boil or cheese will separate. Serve at once with tortilla chips for dipping. Server 4 to 6

Note: To keep mixture warm or to reheat, place onver a pan of hot, but not boiling water.

Or this one:
Spinach Con Queso

4 ounces half and half

4 ounces water or chicken stock

4 ounces grated parmesan cheese

1 pound Velveeta cheese

1 10 ounce pkg. frozen chopped spinach, thawed, and water squeezed out

cayenne to taste

8 ounces sour cream

juice of 1 lemon

Mix all ingredients in stock pot and melt together over low to medium heat, stirring constantly until smooth. Serve with tortilla chips.

Great--thanks so much!

You're welcome but am sure there will be more posted later today so check back again.
RL`

I've never had it but the 2nd recipe Roselin posted has sour cream as well as the other ingredients they have.

I have a different recipe that comes from Sante Fe, NM from way back in the 60's. It isn't called Spinach Con Queso, it is just called, Spinach Cheese Dip. Not as fancy a name, but I can assure you this is delicoius! I like it inside my omelet all melty and creamy good! LOL

Spinach Cheese Dip
1/2 cup green chile pepper, chopped fine
1 1/2 tablespoon jalepeno pepper, chopped fine
1/4 cup sweet onion, minced
1 tablespoon extra virgin olive oil
2 to 3 plum tomatoes, diced with seeds and juice
4 ounces cream cheese, softened
1/2 cup half and half cream
1 3/4 teaspoon cider vinegar
10 ounce package of frozen spinach
6 ounces of sharp cheddar cheese

Thaw spinach and squeeze dry. Shred cheddar cheese. Saute chilies, jalapenos and onions with the oil over a medium heat until they are soft, but not browned. Add tomatoes, cook an additional 2 minutes stirring frequently. Remove from heat, reserve. In a medium bowl, mix the cream cheese until it's smooth and creamy. Gradually add the half and half cream, and the vinegar. Keep mixing until it is all thoroughly blended. then by hand, mix the spinach and cheddar cheese into the cream cheese mixture. Next, add the reserved chili mixture once the spinach and cheddar are mixed in well. Spoon mixture into over-proof bowl. Bake at 350 degrees for about 10 minutes or until warm. Serve with crackers or crudites. Note: Top with spicy chile seasoned chopped pecans. Also good served with cilantro leaves added or as a garnish. Tip: I like the flavor of a lemon or lime or both instead of the vinegar.

Wow, thanks potpie! It sounds so delicious!

Goldiemom, I haven't made this in probably two years. But, I used to make it all the time.

I wonder if other people do that? Have a recipe that is a mainstay on their agendas for meals and then all of a sudden, it drops off the radar screen, and before they realize it, a few years fly by and they haven't had it.

Looks like it is time to have a spinach cheese omelet again!