Espinaca Cheese dip

This Espinaca Cheese Dip is a recipe my grandparent’s have perfected. Even if I don’t make it as well, cheese dip is cheese dip. I like it best with corn chips, tacos or by the spoonful. It also pairs well with veggies dippers.

Espinaca Cheese Dip

* Note: When I made this dip in May 2020, all frozen spinach at local stores was sold out. I used fresh and had no issues. I would suggest giving it a rough chop before adding it to your slow cooker.

Espinaca Dip

  • Prep Time15 min
  • Cook Time2 hr
  • Total Time2 hr 15 min
  • Cuisine
    • TexMex
  • Course
    • Appetizer
    • Dips
  • Cooking Method
    • Slow Cooking

For the Espinaca Cheese Dip

  • 16 oz cream cheese (full fat is best)
  • 1 pint heavy cream
  • 1 jalapeño diced (seeds depending on what you like)
  • 4 chicken bouillon cubes
  • 1 onion finely chopped
  • 8 oz Rotel
  • 8 oz frozen, chopped spinach
  • 16 oz white Velveeta with peppers (or regular depending on what you can find)
  • 15 oz diced tomatoes, drained

Slow Cooking Method

1

Dump everything into a slow cooker and cook on regular heat setting

2

Stir occasionally

3

Cook until onions are cooked through and everything is incorporated 

Feel free to substitute for what you have. The recipe from my grandparent’s called for pickled jalapeños, but I use fresh. Once the store was out of jalapeños, so I used a fresno chili. Use whatever Velveeta (I use Kroger brand) you have/can find.

Enjoy!