Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Espinaca Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 10 minutes
  • Cook Time: 1-2 hours (crockpot)
  • Total Time: 1 hour 10 minutes – 2 hours 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Appetizer, Snack
  • Method: Crockpot
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

A creamy, cheesy dip packed with spinach, tomatoes, and a hint of heat from jalapeños. This irresistible dip is perfect for game day, parties, or a cozy snack!


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 jalapeño, chopped, to desired heat (most online sites recommend ½ cup – I use about ¼ cup)

Instructions

  • Combine Ingredients: Place all ingredients in a crockpot.
  • Cook: Heat through until melted and well combined, stirring occasionally.
  • Serve: Serve with tortilla chips or strips, and enjoy!

Notes

  • Be sure not to overcook the dip. One or two hours in the crockpot should be enough, then turn the crockpot to warm to keep it ready for serving.
  • This dip is also delicious with veggie dippers for a lighter option.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 300 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 14 g
  • Cholesterol: 60 mg