Espinaca Dip
Espinaca Dip is a fantastic queso dip with spinach, cream cheese, Ro-Tel tomatoes with chilies, velveeta and whipping cream. It is very smooth tasting with plenty of kick to it because of the diced jalapeno pepper.
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This Tex-Mex dip is wonderful served over tortilla chips, but it is also good served on veggie dippers like red, orange, yellow or green bell peppers, sliced zucchini, sugar snap peas, or any vegetable of your choice. It’s extremely easy to make because you just put everything in a crockpot to heat up.
Espinaca Dip is a delightful appetizer for tailgating parties and entertaining–especially if you’re having a houseful over to watch a sporting event or birthday celebrations and other special occasions. I brought it to a baby shower last night and it was a big hit. This is also a great appetizer for holiday entertaining. Place this lovely dip out for your guests and it will be gone in no time!
I got this recipe from my dear friend, Mylia Roan when she and her husband Jared served as directors for our Young Couples’ Sunday school class of many years. Mylia made this one time for one of our gatherings and it was a delight to everyone–especially me. I have served this several times since then and it always goes over really well. I have also seen the recipe posted at food.com, and several other places. Apparently it is inspired by Jose Pepper’s Espinaca Dip from his Overland, Kansas, Grill and Cantina. I’m not sure who the originator of the actual recipe is. But I’m grateful for Mylia sharing it with me.
Be warned! This recipe is very fattening and highly addictive! But if you’re on the lookout for a spectacular lip-smacking appetizer, then Espinaca Dip is a great recipe for you!
This lip-smacking dip is a favorite with everyone who tries it! Espinaca Dip is a tasty appetizer to serve watching football games and other sporting events.
Espinaca Dip is great served over tortilla chips. You can make a meal out it really easily! Oh, yum!
You can also serve Espinaca Dip with veggie dippers. They taste wonderful dipped in this gooey queso sauce.
While this recipe isn’t low in calories, it’s one of the best queso-type dips you’ll ever eat!
Here’s what I did.
Cube the Velveeta cheese and toss into a crockpot. I sprayed mine with cooking spray first.
Add cubed cream cheese.
Add heavy whipping cream and Rotel diced tomatoes and green chilies to the crock pot.
Add diced onion, frozen chopped spinach, chicken bouillon or chicken bouillon cubes, milk and jalapeño pepper.
You can add up to a half cup of diced, seeded, jalapeño peppers. If you like a lot of heat, go ahead and dice up that much. I was making this recipe for a ladies’ baby shower so I diced up about 1/8 cup instead. I change around the amount of jalapeño based on the occasion for bringing the recipe.
Stir to combine. Heat in the crockpot until all the cheese is melted. Be careful not to cook this too long or at too high of a temperature. One-to two hours on high and then reduce to warm is probably all you’ll need. Continue stirring periodically until the Espinaca Dip is completely smooth.
Espinaca Dip is very smooth but it has a wonderful kick to it because of adding fresh diced jalapeño peppers. I served this wonderful queso dip and tortilla chips along Santa Fe Enchiladas for a wonderful Tex-Mex meal.
Spinach and diced tomatoes with chilies give this queso wonderful texture and flavors.
Espinaca Dip is also great accompanied by salsa and Chunky Homemade Guacamole.
We’ve always drooled over this delicious appetizer. It’s perfect for tailgating parties, potlucks and family get-togethers.
Here’s the recipe.
ESPINACA DIP
(Recipe from Mylia Roan, when we attended Hillcrest Baptist Church, Cedar Hill, TX)
Espinaca Dip
Equipment
- 1 crock pot
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 sharp knife to cut vegetables
Ingredients
- 1 lb. Velveeta cheese cut in cubes
- 16 oz. pkg. cream cheese cut in cubes (two 8-ounce blocks)
- 1/2 pt. 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 chopped, thawed and squeezed dry
- 4 cubes chicken bouillon
- 1/2 cup 2% milk add more if needed
- 1/4 cup jalapeno chopped, to desired heat (most online sites recommend ½ cup – I use about ¼ cup)
Instructions
- Place all in a crockpot and heat through.
- Serve with tortilla chips or strips.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 lb. of [url href=”http://www.kraftrecipes.com/Products/velveeta-hub.aspx” target=”_blank” title=”velveeta cheese”]Velveeta[/url] cheese, cut in cubes
- 2 8 oz. cream cheese blocks, cut in cubes
- 1/2 pint of heavy whipping cream
- 2 cans of [url href=”http://www.ro-tel.com/Diced-Tomatoes-Products/Original-Canned-Diced-Tomatoes-and-Chilies?gclid=CjwKEAiA4rujBRDD7IG_wOPytXkSJACTMkgaOUz2OEJjjarPzoxpQ02Fi9H6Z318muPts-QSGst1phoC6KXw_wcB” target=”_blank” title=”rotel tomatoes”]Rotel[/url] diced tomatoes with chilies (drained)
- 1/2 onion (finely chopped)
- 1 – 1/2 cups of chopped frozen spinach
- 4 cubes of chicken bouillon
- 1/2 cup milk (add more if needed)
- Chopped jalapeno to desired heat (most online sites recommend ½ cup – I use about ¼ cup)
- Place all in a crockpot and heat through.
- Serve with tortilla chips or strips.
Perfectly yummy!
You won’t be able to get enough of this fantastic Espinaca Dip once you start eating it!
Treat your family to this fantastic dip some night when you’re home together watching movies or sporting events.
You may also enjoy these delicious recipes!
Espinaca Dip
Equipment
- 1 crock pot
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 sharp knife to cut vegetables
Ingredients
- 1 lb. Velveeta cheese cut in cubes
- 16 oz. pkg. cream cheese cut in cubes (two 8-ounce blocks)
- 1/2 pt. 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 chopped, thawed and squeezed dry
- 4 cubes chicken bouillon
- 1/2 cup 2% milk add more if needed
- 1/4 cup jalapeno chopped, to desired heat (most online sites recommend ½ cup – I use about ¼ cup)
Instructions
- Place all in a crockpot and heat through.
- Serve with tortilla chips or strips.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Espinaca Dip
Ingredients
- 1 lb. velveeta cheese cut in cubes
- 2 8-oz. pkgs. cream cheese cut in cubes
- 1/2 pt. heavy whipping cream (1 cup)
- 2 14.5-oz. cans Rotel diced tomatoes with chilies drained
- 1/2 medium onion finely chopped
- 1 - 1/2 cups chopped frozen spinach
- 4 cubes chicken bouillon
- 1/2 cup milk add more if needed
- Chopped jalapeno to desired heat (most online sites recommend ½ cup – I use about ¼ cup)
Instructions
- Place all in a crockpot and heat through.
- Serve with tortilla chips or strips.