Description
Creamy espinaca dip celebrates Mexican-inspired comfort with a rich blend of spinach, cheese, and zesty spices. Smooth and irresistible, this appetizer promises to elevate your gathering with its bold flavors and delightful texture.
Ingredients
Scale
Main Ingredients:
- 1 pound Velveeta cheese, cut into cubes
- 16 ounces cream cheese, cut into cubes
- 1 1/2 cups frozen spinach, chopped, thawed, and squeezed dry
- 29 ounces Rotel diced tomatoes with chilies, drained
Dairy and Liquid Ingredients:
- 1/2 pint (1 cup) heavy whipping cream
- 1/2 cup 2% milk
Seasonings and Additional Ingredients:
- 1/2 medium onion, finely chopped
- 1/4 cup jalapeno, chopped
- 4 cubes chicken bouillon
Instructions
- Gather all ingredients and transfer them into a slow cooker, ensuring even distribution.
- Set the crockpot to low heat and allow the mixture to gradually melt, stirring intermittently to prevent scorching.
- Continue heating and stirring until the ingredients completely integrate, creating a creamy, homogeneous texture.
- Once the dip reaches a smooth, fully melted consistency, maintain a warm temperature for serving.
- Arrange an assortment of accompaniments such as crisp tortilla chips, freshly cut tortilla strips, or raw vegetable sticks for dipping.
Notes
- Keep the crockpot on low heat to prevent burning and maintain a smooth, creamy texture.
- For a lighter version, swap full-fat cream cheese with low-fat or Greek yogurt cream cheese.
- Customize the spice level by adding diced jalapeños or a dash of hot sauce for extra kick.
- Enhance the dip’s nutrition by mixing in chopped spinach or adding roasted garlic for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 271 kcal
- Sugar: 3 g
- Sodium: 790 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 60 mg