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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!
4.43 from 19 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

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.

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
Keyword appetizer, cream cheese, spinach, Tex Mex
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