Description
This creamy and flavorful Espinaca Dip combines Velveeta cheese, cream cheese, tomatoes with chilies, and spinach for a perfect party appetizer. The dip is effortlessly prepared in a crockpot, allowing the cheeses to melt and flavors to meld beautifully, resulting in a warm, cheesy dip that’s great for serving with tortilla chips or vegetable strips.
Ingredients
Scale
Cheeses and Dairy
- 1 lb. Velveeta cheese, cut into cubes
- 16 oz. cream cheese, cut into cubes (two 8-ounce blocks)
- 1/2 pint heavy whipping cream (1 cup)
- 1/2 cup 2% milk, add more if needed
Vegetables and Herbs
- 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
Other Ingredients
- 4 cubes chicken bouillon
Instructions
- Combine Ingredients: Place all ingredients—Velveeta, cream cheese, heavy cream, milk, Rotel tomatoes with chilies, finely chopped onion, chopped and squeezed spinach, chopped jalapeno, and chicken bouillon cubes—into a crockpot.
- Heat and Melt: Heat the mixture in the crockpot on low or warm setting, stirring occasionally until the cheeses have completely melted and the mixture is well combined and creamy.
- Serve: Once fully melted and smooth, serve the dip warm alongside tortilla chips or vegetable strips for dipping.
Notes
- If the dip is too thick, add a little more milk to reach desired consistency.
- Adjust the amount of jalapenos for spiciness according to preference.
- This dip can be kept warm in the crockpot on low during parties for easy serving.
- Ensure spinach is well thawed and squeezed dry to avoid excess moisture diluting the dip.
- Substitute chicken bouillon with vegetable bouillon to make it vegetarian-friendly.
