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

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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.