Description
This creamy and flavorful Espinaca Dip is a crowd-pleasing appetizer combining Velveeta cheese, cream cheese, spinach, and diced tomatoes with a mild kick from jalapenos. Perfectly melted and blended in a crockpot, it’s ideal for parties or casual gatherings served warm with tortilla chips.
Ingredients
Scale
Cheese and Dairy
- 1 lb. Velveeta cheese, cut into cubes
- 16 oz. cream cheese, cut into cubes (two 8-ounce blocks)
- 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 to desired heat)
Seasoning
- 4 cubes chicken bouillon
Instructions
- Combine Ingredients: Place all the cubes of Velveeta cheese, cream cheese, heavy whipping cream, drained Rotel tomatoes with chilies, finely chopped onion, thawed and squeezed dry chopped spinach, chicken bouillon cubes, chopped jalapenos, and 2% milk into a crockpot.
- Heat and Melt: Turn the crockpot on and heat the mixture through, stirring occasionally. Continue cooking until the cheese is fully melted and all ingredients are well combined into a smooth, creamy dip.
- Serve: Once the dip is hot and thoroughly mixed, serve it warm with tortilla chips or tortilla strips for dipping.
Notes
- Adjust the amount of jalapeno according to your preferred spice level; 1/4 cup for moderate heat or up to 1/2 cup for a spicier dip.
- Make sure to squeeze out excess water from the thawed spinach to avoid a watery dip.
- If the dip is too thick after melting, add a bit more 2% milk to reach your desired consistency.
- This dip can be kept warm on low heat in the crockpot for parties to maintain the perfect serving temperature.
- For a vegetarian version, substitute chicken bouillon cubes with vegetable bouillon.
