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Espinaca Dip Recipe

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Ingredients

Scale
  • 1 lb. Velveeta cheese, cut into cubes
  • 16 oz. package cream cheese, cut into cubes (two 8-ounce blocks)
  • 1/2 pint 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 (use more or less based on preference)

Instructions

  • Prepare the Crockpot: Place all the ingredients into a crockpot.
  • Heat and Stir: Heat on low until the cheeses have melted and all ingredients are well combined. Stir occasionally to help everything melt evenly.
  • Adjust Consistency: If needed, add more milk to adjust the dip’s consistency to your liking.
  • Serve: Once melted and smooth, serve the dip with tortilla chips, chips, or veggie dippers.

Notes

  • Be careful not to overcook the dip. 1-2 hours on low should be sufficient for the ingredients to melt and combine. After that, switch the crockpot to the “warm” setting to keep it at the perfect serving temperature.
  • You can adjust the level of heat in the dip by using more or less jalapeño.
  • This dip is great with both tortilla chips and fresh veggie dippers like carrots, celery, or bell peppers.

Nutrition

Find it online: https://easyfoodflash.com/espinaca-dip-recipe/