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Espinaca Dip | Can't Stay Out of the Kitchen | this fabulous #TexMex #appetizer is perfect for #tailgating parties & potlucks. Everything is dumped in the #crockpot! Jose Peppers Cantina #copycat recipe.

Espinaca Dip

Teresa Ambra
This amazing Tex-Mex dip is very smooth but has wonderful kick from the jalapeno peppers and diced green chilies. This Jose Pepper's Grill and Cantina copycat recipe is a wonderful appetizer for tailgating parties or the Super Bowl!
4.42 from 34 votes
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 16
Calories 159 kcal

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

NOTE: Be sure not to overcook this. One or two hours in the crockpot should do it. Then turn crockpot to warm.
 
NOTE: This dip is also good with veggie dippers.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 159kcalCarbohydrates: 9gProtein: 11gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 33mgSodium: 666mgPotassium: 323mgFiber: 1gSugar: 6gVitamin A: 1165IUVitamin C: 7mgCalcium: 304mgIron: 1mg
Keyword appetizer, cream cheese, espinaca dip, spinach, Tex Mex
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