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
Scale
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.
