Espinaca Dip
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!
- 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
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
Find it online: https://grandmarecipesflash.com/espinaca-dip/