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


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


Stir occasionally


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.