If you love a dip that feels like a warm, cozy hug in a bowl, you have to try this Creamy Spinach and Cheese Dip Recipe. It’s the perfect blend of smooth Velveeta and cream cheese melted together with the zesty kick of Rotel tomatoes and jalapenos, all rounded out by the hearty goodness of spinach. Whether you’re hosting a party or just craving a snack that feels special, this dip brings rich, cheesy comfort with just the right amount of spice and a velvety texture that keeps everyone coming back for more.
Ingredients You’ll Need
Don’t let the simple list of ingredients fool you — each one plays a vital role in creating the luscious texture, bold flavor, and inviting color of this dip. From creamy cheeses to fresh spinach and spicy jalapenos, these staples come together effortlessly to make something extraordinary.
- Velveeta cheese: Cubed for easy melting, it creates that irresistibly smooth and creamy base.
- Cream cheese: Adds richness and body that balance the sharpness of the other ingredients.
- Heavy whipping cream: Boosts creaminess and keeps the dip from drying out.
- Rotel diced tomatoes with chilies: Brings a juicy, tangy zest plus just the right amount of kick.
- Onion: Finely chopped to provide a subtle sweetness and aromatic depth.
- Frozen spinach: Chopped, thawed, and squeezed dry to add freshness and vibrant color without excess moisture.
- Chicken bouillon cubes: Dissolved to add savory, meaty undertones that elevate the dip’s flavor.
- 2% milk: Adjusts the dip’s consistency to perfectly smooth and dippable.
- Jalapeno: Chopped to your preferred heat level—about a quarter cup here adds just a touch of warmth.
How to Make Creamy Spinach and Cheese Dip Recipe
Step 1: Combine All Ingredients
Start by gathering all your ingredients and placing them directly into your crockpot. Using the crockpot makes this recipe incredibly easy, since everything melts together slowly and evenly without much babysitting.
Step 2: Heat and Melt
Turn your crockpot on and gently heat everything through. Stir occasionally to help the cheese break down and blend with the other components until the dip is silky smooth and velvety. This slow melting ensures every bite has the perfect cheesy stretch and flavor.
Step 3: Adjust Texture and Serve
If the dip seems too thick, gently stir in a splash of milk to loosen it up until it reaches the ideal creamy dip consistency. Once it’s hot and bubbly, it’s ready to be scooped generously onto your favorite chips or fresh veggie sticks.
How to Serve Creamy Spinach and Cheese Dip Recipe
Garnishes
Adding a few thoughtful garnishes can transform this beloved dip into a stunning appetizer. Chop some fresh cilantro or parsley for a pop of color and freshness, or sprinkle a little extra shredded cheese or sliced green onions over the top for texture and zing.
Side Dishes
This dip pairs wonderfully with crispy tortilla chips, crunchy pita wedges, or an assortment of fresh vegetables like bell peppers, carrots, and celery. It’s also fantastic alongside warm soft pretzels if you’re feeling a little adventurous.
Creative Ways to Present
For a festive touch, serve your Creamy Spinach and Cheese Dip Recipe in a hollowed-out bread bowl or mini cast iron skillets to keep it warm longer. If you’re hosting a crowd, consider offering a topping bar with extras like diced tomatoes, olives, or hot sauce for a personalized snack experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover dip to an airtight container and refrigerate. It will keep well for 3 to 4 days, making it perfect for enjoying again without extra work.
Freezing
This dip can be frozen, but be aware that cream cheese combinations sometimes separate slightly after thawing. Freeze in a sealed container for up to 2 months, and thaw overnight in the fridge when ready to enjoy.
Reheating
Rewarm gently over low heat on the stove or in a microwave, stirring frequently to reincorporate any separated liquids. Adding a splash of milk can help bring back that freshly made creamy consistency.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you prefer fresh spinach, use about 3 cups and sauté it briefly before adding to the dip to remove excess moisture, ensuring your dip remains creamy and not watery.
Is there a way to make this dip less spicy?
Yes, simply reduce or omit the jalapenos and use mild Rotel tomatoes without chilies. The dip will still have amazing flavor with just a gentle hint of heat.
Can I prepare this dip on the stovetop instead of a crockpot?
Definitely! Combine the ingredients in a saucepan and heat over low to medium heat, stirring frequently until the cheese melts and the dip blends smoothly.
What’s the best way to prevent the dip from separating when reheated?
Slow and gentle reheating combined with stirring is key. Adding a little extra milk or cream helps maintain that beautiful creamy texture.
Can I make this dip vegetarian?
Of course! Omit the chicken bouillon cubes or substitute them with a vegetable bouillon to keep that savory depth without meat flavors.
Final Thoughts
I cannot recommend this Creamy Spinach and Cheese Dip Recipe enough as a go-to appetizer or snack that feels both indulgent and approachable. It’s one of those recipes you’ll find yourself making again and again because it satisfies every craving for cheesy, comforting goodness with minimal effort. Grab your crockpot, your favorite chips, and enjoy the magic of this delicious dip with friends and family!
Print
Creamy Spinach and Cheese Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Tex-Mex
Description
This creamy and flavorful Espinaca Dip combines Velveeta cheese, cream cheese, and spinach with a spicy kick from Rotel tomatoes and jalapenos. Easily prepared in a crockpot, it makes a perfect warm appetizer for parties and gatherings, served best with tortilla chips.
Ingredients
Cheeses
- 1 lb. Velveeta cheese, cut into cubes
- 16 oz. cream cheese, cut into cubes (two 8-ounce blocks)
Dairy
- 1/2 pt. heavy whipping cream (1 cup)
- 1/2 cup 2% milk (add more if needed)
Vegetables
- 29 oz. can Rotel diced tomatoes with chilies, drained (two 14.5-ounce cans)
- 1/2 medium onion, finely chopped
- 1 1/2 cups frozen spinach, chopped, thawed, and squeezed dry
- 1/4 cup jalapeno, chopped (adjust based on heat preference)
Other
- 4 cubes chicken bouillon
Instructions
- Combine Ingredients: Place the Velveeta cheese, cream cheese, heavy whipping cream, drained Rotel tomatoes with chilies, finely chopped onion, thawed and squeezed dry spinach, chicken bouillon cubes, 2% milk, and chopped jalapenos into a crockpot.
- Heat and Melt: Heat the mixture in the crockpot until the cheeses are melted and the ingredients are well combined, stirring occasionally to prevent sticking and ensure even melting.
- Serve: Once fully melted and combined, serve the dip warm with tortilla chips or chip strips for dipping.
Notes
- For a milder dip, reduce or omit the jalapenos.
- The amount of milk can be adjusted to reach desired consistency.
- Make sure to squeeze excess water from thawed spinach to prevent watery dip.
- Chicken bouillon cubes add depth of flavor—substitute with vegetable bouillon for a vegetarian version.
- This dip can be kept warm in the crockpot on low for serving over time.
