Description
This creamy and cheesy Espinaca Dip is the perfect appetizer for any gathering! Made with Velveeta cheese, cream cheese, spinach, and spicy jalapeños, it’s a flavorful and easy dip that everyone will love. Serve with tortilla chips, strips, or veggie dippers for a mouthwatering treat!
Ingredients
Scale
- 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 jalapeno, chopped, to desired heat (most online sites recommend ½ cup – I use about ¼ cup)
Instructions
- Place all ingredients in a crockpot.
- Heat through until melted and well combined, stirring occasionally.
- Serve with tortilla chips or strips
Notes
- Be sure not to overcook this dip. One or two hours in the crockpot should do it. After cooking, set the crockpot to warm to keep the dip hot.
- This dip is also excellent with veggie dippers like celery, carrots, or bell pepper strips for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 1-2 hours (on high)
- Category: Appetizer
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe (about 1/2 cup)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg