Description
A creamy and flavorful spinach dip made with Velveeta cheese, cream cheese, spinach, and diced tomatoes with chilies. This warm, cheesy dip is perfect for serving with tortilla chips and is a crowd-pleaser at parties and gatherings.
Ingredients
Scale
Main Ingredients
- 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)
- 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 jalapeno, chopped, to desired heat
Instructions
- Combine Ingredients: Place all the ingredients, including Velveeta cheese, cream cheese, heavy whipping cream, drained diced tomatoes with chilies, finely chopped onion, thawed and squeezed dry spinach, chicken bouillon cubes, milk, and chopped jalapeno, into a crockpot.
- Heat and Stir: Turn the crockpot on low heat and allow the mixture to heat through until the cheeses are fully melted and the ingredients are well combined. Stir occasionally during this process to ensure an even melt and incorporation of flavors.
- Serve: Once the dip is smooth and hot, serve immediately with tortilla chips or tortilla strips for dipping. Adjust seasoning and milk quantity if a thinner consistency is desired.
Notes
- Make sure to squeeze out as much water as possible from the spinach to prevent the dip from becoming watery.
- Adjust the amount of jalapeno to control the heat level to your preference.
- If the dip is too thick, add a little more milk to reach the desired consistency.
- Using a crockpot on low heat allows the cheeses to melt slowly and prevents burning.
- Can be made ahead and reheated gently in the crockpot or microwave.
