Creamy Spinach Cheese Dip Recipe
This Spinach Cheese Dip is a creamy, cheesy delight perfect for any gathering. Packed with Velveeta, cream cheese, and a touch of heat from jalapeños, it’s a crowd-pleasing appetizer. The addition of spinach and Rotel tomatoes creates a flavorful twist on a classic cheese dip. Made effortlessly in a crockpot, it’s ready in just a couple of hours. Serve with tortilla chips or veggies for a snack everyone will love!
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, thawed, chopped, and squeezed dry
4 chicken bouillon cubes
1/2 cup 2% milk (add more if needed for desired consistency)
1/4 cup jalapeños, chopped (adjust to preferred heat level—some recipes use up to 1/2 cup)
Directions:
1. Prep Your Crockpot: Add all the ingredients to the crockpot.
2. Melt and Blend: Heat on low for 1–2 hours, stirring occasionally, until the mixture is fully melted and creamy.
3. Serve: Switch the crockpot to “warm” to maintain the perfect dipping temperature. Serve with tortilla chips, strips, or veggie dippers for a crowd-pleasing snack.
Notes:
Avoid overcooking to keep the dip smooth and creamy.
This dip is versatile and pairs well with both tortilla chips and crunchy veggies.
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