Espinaca Dip

 

This warm and cheesy dip is so perfect with fresh tortilla chips. I love to serve this at parties and on game days.

Espinaca Dip

Ingredients:

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

Directions:

Place all ingredients in a crockpot.

Heat through until melted and well combined.

Serve with tortilla chips or strips.

Notes:

Be sure not to overcook this. One or two hours in the crockpot should do it. Then turn the crockpot to warm.

This dip is also good with veggie dippers.