If you are searching for a warm, cheesy crowd-pleaser, look no further than this delightful Spinach and Velveeta Dip Recipe. It combines the creamy richness of Velveeta and cream cheese with the bright flavors of Rotel tomatoes, tender spinach, and a touch of jalapeno heat. This dip is irresistibly smooth and packed with flavor, perfect for any get-together, game day, or casual snack time. Once you try it, this comforting blend will become your go-to for entertaining because it’s easy to make and even easier to love.
Ingredients You’ll Need
Gathering a handful of simple ingredients is the secret to this recipe’s magic. Each one brings something essential to the table, whether it’s creamy texture, a touch of spice, or fresh greens that brighten the dish’s flavor and color.
- Velveeta cheese: The star that melts into a silky, luscious base providing unbeatable creaminess.
- Cream cheese: Adds a velvety, tangy layer that balances the bold flavors perfectly.
- Heavy whipping cream: Enhances smoothness and richness for a luxurious mouthfeel.
- Rotel diced tomatoes with chilies: Brings a fresh, zesty kick with just the right amount of heat and acidity.
- Onion: Adds subtle sweetness and depth when finely chopped.
- Frozen spinach: Thawed and squeezed dry to give the dip color, earthiness, and a nutritious boost.
- Chicken bouillon cubes: Infuses savory notes that elevate the overall flavor.
- 2% milk: Adjusts consistency for a perfectly creamy dip that’s not too thick.
- Jalapeno: Provides customizable heat; use less or more depending on your spice tolerance.
How to Make Spinach and Velveeta Dip Recipe
Step 1: Combine All Ingredients
Start by cubing your Velveeta and cream cheese for even melting, then place them alongside the drained Rotel, chopped onion, thawed and drained spinach, chicken bouillon cubes, jalapeno, heavy cream, and milk into your crockpot. This makes cleanup simple and lets all the flavors meld without fuss.
Step 2: Heat Until Melty and Smooth
Turn your crockpot to low or warm and stir occasionally, allowing everything to melt together gently. This slow heating process is key to achieving that luscious, velvety texture that makes this dip so crave-worthy. Patience pays off with rich, even flavor.
Step 3: Ready to Serve
Once everything is melted and beautifully combined, your Spinach and Velveeta Dip Recipe is ready to enjoy. The dip should be creamy with just the right amount of spicy kick and fresh vegetal notes from the spinach.
How to Serve Spinach and Velveeta Dip Recipe
Garnishes
Finish your dip with a sprinkle of freshly chopped cilantro, a dash of paprika, or even some extra diced jalapenos for those who love an extra punch. These simple touches give your presentation a pop of color and another layer of flavor.
Side Dishes
This dip shines when served with crunchy tortilla chips, pita wedges, or crisp vegetable sticks like celery and bell peppers. Each accompaniment adds a fun texture contrast that makes every bite more enjoyable.
Creative Ways to Present
Want to elevate your dip experience? Serve it in a hollowed-out bread bowl for a rustic twist, or spoon it over baked potatoes or grilled chicken as a flavorful topping. You can even spread it warm on toasted baguette slices for an elegant appetizer that guests will rave about.
Make Ahead and Storage
Storing Leftovers
After enjoying your dip, store leftovers in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making it perfect for reheating and sneaking in a quick snack.
Freezing
If you want to save your spinach and Velveeta dip recipe for longer, freezing is a great option. Place it in a freezer-safe container and freeze for up to 2 months. Keep in mind that the texture of cream and cheese dips may slightly change after freezing, but the flavor remains delicious.
Reheating
To reheat, thaw overnight in the refrigerator, then warm gently on the stove or in the microwave, stirring frequently to restore its creamy consistency. Adding a splash of milk can help bring back its silky smoothness if it thickens too much.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works well, just make sure to cook and drain it very well to avoid excess moisture in the dip which can affect the texture.
Is Velveeta necessary or can I substitute another cheese?
Velveeta is key for that classic creamy melt and smooth texture, but if you prefer, processed cheese or a mix of cheddar and Monterey Jack can work, though it may slightly change the consistency.
How spicy is this dip?
The heat level is adjustable by changing the amount of jalapeno used. Starting with ¼ cup lets you control the spice, and you can always add more if you love it hotter.
Can I make this recipe on the stovetop instead of a crockpot?
Yes, simply melt all ingredients over low heat in a heavy-bottomed pot, stirring frequently to prevent sticking and burning.
What’s the best way to keep the dip warm during a party?
A crockpot or a warming dish on low heat will keep the dip deliciously warm and ready for dipping throughout your gathering.
Final Thoughts
This Spinach and Velveeta Dip Recipe is truly a crowd-pleaser that brings together creamy comfort and fresh flavor in the best way possible. Whether you’re hosting a party or simply craving something cheesy and satisfying, this dip fits the bill perfectly. I encourage you to whip up a batch soon—your friends and family will thank you for it, and you might just find it becoming your all-time favorite dip!
Print
Spinach and Velveeta Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 to 8 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
A creamy and flavorful Espinaca Dip combining Velveeta, cream cheese, spinach, jalapeños, and tomatoes with chilies. This easy-to-make dip is perfect for parties and gatherings, served warm with tortilla chips for dipping.
Ingredients
Cheese 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 Flavorings
- 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 jalapeño, chopped, to desired heat (most recipes recommend 1/2 cup, this recipe uses about 1/4 cup)
Seasoning
- 4 cubes chicken bouillon
Instructions
- Combine Ingredients: Place Velveeta cheese cubes, cream cheese, heavy whipping cream, drained Rotel diced tomatoes with chilies, finely chopped onion, thawed and squeezed dry frozen spinach, chopped jalapeños, chicken bouillon cubes, and 2% milk into a crockpot.
- Heat and Melt: Turn the crockpot on and heat the mixture, stirring occasionally. Continue heating until all the cheeses are melted and the ingredients are well combined into a creamy dip. This generally takes around 30-60 minutes depending on the crockpot’s temperature settings.
- Serve Warm: Once fully melted and combined, serve the dip warm with tortilla chips or tortilla strips for dipping.
Notes
- Adjust the amount of jalapeños according to your spice preference.
- Make sure to squeeze out as much moisture as possible from the thawed spinach to prevent a watery dip.
- If the dip is too thick, add a little more 2% milk or heavy cream to reach desired consistency.
- Chicken bouillon cubes add a savory depth of flavor, but can be omitted for a vegetarian version—replace with vegetable bouillon or seasoning as preferred.
- This dip can be kept warm in the crockpot on low heat for serving throughout a party.
