Creamy Spinach Espinaca Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb Velveeta cheese, cut into cubes
02 -
16 oz cream cheese, cut into cubes (two 8-ounce blocks)
03 -
1/2 pt heavy whipping cream (1 cup)
04 -
29 oz Rotel diced tomatoes with chilies, drained (two 14.5-ounce cans)
05 -
1/2 medium onion, finely chopped
06 -
1 1/2 cups frozen spinach, chopped, thawed, and squeezed dry
07 -
4 cubes chicken bouillon
08 -
1/2 cup 2% milk, add more if needed
09 -
1/4 cup jalapeno, chopped
→ For Serving
10 -
Tortilla chips or strips
11 -
Assorted vegetables for dipping
# Instructions:
01 -
Place all ingredients in a crockpot.
02 -
Heat through until melted and well combined, about 1-2 hours.
03 -
Turn crockpot to warm setting and serve with tortilla chips, strips, or vegetable dippers.
# Notes:
01 -
Do not overcook - one or two hours in the crockpot is sufficient
02 -
Can be served with both chips and vegetable dippers
03 -
Adjust jalapeño amount for desired heat level