Description
A warm and cheesy dip perfect for serving with fresh tortilla chips. Ideal for parties and game days.
Ingredients
Scale
- 1 lb. Velveeta cheese, cut into cubes
- 16 oz. cream cheese, cut into 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 (adjust to desired heat)
Instructions
- Place all ingredients in a crockpot.
- Heat through until melted and well combined.
- Serve with tortilla chips or strips.
Notes
- Avoid overcooking. One or two hours in the crockpot should be sufficient.
- After cooking, turn the crockpot to warm.
- This dip is also delicious with veggie dippers.
- Prep Time: 15 minutes
- Cook Time: 1-2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 95mg