Espinaca Dip is a fantastic queso dip with spinach, cream cheese, Ro-Tel tomatoes with chilies, Velveeta and whipping cream. Perfect for Taco Tuesday, weekend football game, day food, or to snack anytime!
By: Camping Community Recipe Sharing Page submitted by Selene McColloch
Ingredients:
1 lb. Velveeta cheese, cut into cubes
16 oz. pkg. cream cheese, cut into cubes
1 cup heavy whipping cream
29 oz. can Rotel diced tomatoes with chilies, drained
1/2 medium onion, finely chopped
1 1/2 cups frozen spinach, chopped, thawed, and squeezed dry
4 cubes chicken bouillon
1/2 cup milk, add more if needed
1/4 cup jalapeno, chopped, to desired heat
Directions:
Place all ingredients in a crockpot.
Heat through until melted and well combined.
Serve with tortilla chips or veggies.
Notes:
Be sure not to overcook this. One or two hours in the crockpot should do it. Then turn the crockpot to warm.
Comentarios