Espinaca Dip

Introduction

If you’re searching for a hearty, flavorful dip that’s perfect for parties, gatherings, or just a cozy night in, this Espinaca Dip is the answer. I recently made this creamy, cheesy spinach dip for a family get-together, and it was a massive hit. The rich combination of Velveeta cheese, cream cheese, and heavy whipping cream makes for an irresistibly creamy base, while the added ingredients like Rotel diced tomatoes, frozen spinach, and jalapeños deliver a comforting yet spicy kick. Everyone kept coming back for more, scooping up the dip with crispy tortilla chips, and I couldn’t be happier with how easy and satisfying it was to make. If you love cheesy, creamy dips with a bit of a spicy twist, you are going to love this Espinaca Dip.

Why You’ll Love This Espinaca Dip

Espinaca Dip is a true crowd-pleaser, bringing together a perfect balance of creamy, cheesy, and spicy flavors. What’s even better is that this dip is incredibly easy to make, especially when you use a crockpot to melt and blend all the ingredients together. Whether you’re hosting a big game day party or preparing for a holiday celebration, this dip is guaranteed to be the star of the show. It pairs wonderfully with tortilla chips, strips, or even fresh veggie dippers for a fun and delicious snack. The versatility of this dip ensures it will satisfy any crowd, and the addition of spinach gives it a slightly healthier spin compared to other cheesy dips.

Ingredients

For this delicious Espinaca Dip, you’ll need the following ingredients:

• 1 lb. Velveeta cheese, cut into cubes
• 16 oz. pkg. cream cheese, cut into cubes (two 8-ounce blocks)
• 1/2 pt. heavy whipping cream (1 cup)
• 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
• 4 cubes chicken bouillon
• 1/2 cup 2% milk, add more if needed
• 1/4 cup jalapeño, chopped, to desired heat (most online sites recommend ½ cup – I use about ¼ cup)

Instructions

Making Espinaca Dip in your crockpot is simple and straightforward. Follow these steps for a deliciously creamy and cheesy dip:

1. Prepare the Ingredients:
   Start by cutting the Velveeta cheese and cream cheese into cubes. This will help them melt more evenly and quickly when combined with the other ingredients.
2. Add Ingredients to the Crockpot:
   Place the cubed Velveeta cheese, cream cheese, heavy whipping cream, Rotel diced tomatoes (drained), chopped onion, frozen spinach, chicken bouillon cubes, milk, and jalapeños into your crockpot.
3. Mix and Heat:
   Stir the ingredients together to combine, making sure that the cheeses are evenly distributed. Set your crockpot to cook on low heat. Allow the dip to cook for about 1 to 2 hours, stirring occasionally to prevent burning or uneven melting. You’ll know it’s ready when everything is melted and well combined into a smooth, creamy dip.
4. Adjust Consistency:
   If the dip seems too thick, you can add a little more milk to reach your desired consistency. Add in small increments until you get a nice, smooth texture.
5. Serve:
   Once the dip is ready, turn your crockpot to the “warm” setting to keep it at an ideal temperature for serving. Serve with your choice of tortilla chips, tortilla strips, or veggie dippers such as carrots, celery, and bell peppers.

Nutrition Facts (Per Serving)

• Serving Size: 1/4 cup (about 2 tablespoons)
• Calories: 200 kcal
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Sugar: 2 g
• Protein: 6 g
• Sodium: 500 mg
• Cholesterol: 30 mg

Preparation Time

• Prep Time: 10 minutes (chopping and prepping the ingredients)
• Cook Time: 1-2 hours (in the crockpot)
• Total Time: 1 hour 15 minutes (including prep time)

How to Serve

This Espinaca Dip is best served warm and gooey, with plenty of options for dipping. Here’s how to serve it:

• With Tortilla Chips: The classic option! Tortilla chips are sturdy enough to scoop up the thick dip without breaking.
• With Tortilla Strips: For a more refined touch, serve with crispy tortilla strips for a crunchy contrast.
• With Veggie Dippers: Carrot sticks, celery, cucumber slices, and bell pepper strips make great alternatives to chips and offer a fresh, crunchy bite.
• As a Side Dish: If you’re serving this at a larger meal, consider offering it as a side dish to complement other appetizers or main dishes.

Additional Tips

1. Don’t Overcook: Be sure to keep an eye on the dip as it cooks in the crockpot. A slow, steady heat is ideal. Overcooking can cause the cheese to separate or the dip to thicken too much.
2. Adjust Heat to Taste: The amount of jalapeño can be adjusted based on your preference for spice. If you like a milder flavor, start with less jalapeño and gradually add more.
3. Substitute with Fresh Spinach: If you prefer fresh spinach over frozen, you can use about 3 cups of fresh spinach. Just be sure to chop it and sauté it first to reduce moisture.
4. Add Protein: For a more substantial dip, consider adding cooked, crumbled sausage, chicken, or ground beef to the mix.
5. Make Ahead: You can prepare this dip a day or two in advance. Just refrigerate it once it’s fully cooked, and then reheat it in the crockpot or on the stovetop before serving.

FAQ Section

1. Can I make this dip in the oven instead of a crockpot?
   Yes! Preheat your oven to 350°F (175°C). Combine all ingredients in an oven-safe dish and bake for about 20-30 minutes, stirring halfway through, until melted and bubbly.
2. What can I use instead of chicken bouillon cubes?
   You can substitute with chicken broth or chicken stock if you prefer. Use about 1 cup of liquid in place of the bouillon cubes.
3. How spicy is this dip?
   The level of heat depends on how much jalapeño you add. Start with less and taste it before adding more if you want to control the spice.
4. Can I freeze this dip?
   This dip does freeze well! After cooking, let it cool to room temperature, then transfer to an airtight container and freeze for up to 2 months. Reheat it gently on the stovetop or in the microwave before serving.
5. How can I make this dip dairy-free?
   You can substitute the Velveeta and cream cheese with dairy-free versions, and use coconut cream or cashew cream in place of the heavy whipping cream.
6. Can I make this dip without cream cheese?
   If you want a lighter version, you can substitute the cream cheese with Greek yogurt or sour cream. It will slightly change the texture and flavor, but still be delicious.
7. What should I serve with this dip?
   Tortilla chips are the classic pairing, but it also goes well with vegetable dippers like carrot sticks, celery, and cucumber, or even sliced bread.
8. Can I add more vegetables to this dip?
   Absolutely! You can add sautéed mushrooms, bell peppers, or even roasted garlic to make the dip more complex and flavorful.
9. How long can I leave this dip on “warm” in the crockpot?
   It’s best to keep the dip on the “warm” setting for up to 2 hours. After that, the cheese might begin to separate, so it’s best to serve it within a couple of hours of cooking.
10. Can I make this dip spicy without jalapeños?
    Yes! You can add hot sauce or red pepper flakes for heat instead of jalapeños. Start with a small amount and taste it until it reaches your desired spiciness.

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Espinaca Dip is the perfect combination of creamy, cheesy, and spicy, making it an ideal addition to any gathering. Its rich flavor and smooth texture make it irresistible and adaptable to various dietary needs and preferences. Whether served with chips or veggies, this dip is sure to become a go-to favorite for any occasion.

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